Chickpea Pilaf

• 4 cups jasmine or basmati rice, cooked
• 1 Tbsp olive oil
• 2 onions, chopped
• 3 cloves garlic, minced
• 2 (15 oz) cans of chickpeas, drained and rinsed
• 15 oz diced tomato, drained
• 1/8 tsp chipotle chile powder (optional)
• 1 tsp paprika
• 1 tsp oregano
• 12 oz spinach, chopped
• 1 lemon, juiced

1. In a large pan, add oil, onions, and garlic. Cook until tender.
2. Add chickpeas, tomato, and spices. Cook over low heat until chickpeas are tender.
3. Add spinach and cook until wilted. Remove from heat and add lemon juice. Serve atop rice.

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