Chickpea stew.
1 cup unsoaked chickpeas (or 1 can).
2 tbsp olive oil.
1 medium onion, chopped.
Half a red pepper, chopped.
3 cloves garlic, minced.
Cup of mushrooms, chopped.
Half cup of frozen spinach.
Tin of tomato sauce.
1/2 tsp cinnamon.
1/2 tsp cumin.
1/2 tsp oregano.
1/4 tsp cayenne pepper.
Salt and pepper.
Soak one cup of chickpeas overnight, then bring to a boil and simmer for one and a half hours, until cooked. I forgot to measure how many cups this is of soaked chickpeas, but I'd say roughly a can full.
On a medium heat, sautée the onion in the olive oil for a minute. Add the pepper and sautée for another minute, followed by the garlic and mushrooms.
Add the chickpeas, spinach and tomato sauce and simmer. Stir in the herbs and spices, and add the salt and pepper to taste. Simmer for 10 minutes and serve with brown rice or quinoa.