Sautéed chickpeas with spinach, raisins, blueberries, and pine nuts

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Ingredients

5 oz fresh spinach
5 oz cooked chickpeas
5 oz blueberries
1 medium onion, thinly diced
1 garlic clove
1 tbsp tomato sauce
1 tbsp Corinthian raisins
10 pine nuts
Salt and oil

2 servings

Preparation

Heat some olive oil in a wide pan. Add the onion and brown. Once it is transparent, add the sliced garlic cloves. Once brown, pour the tomato sauce and stir well.

Then add the spinach, previously rinsed, and allow them to soften up and loose water. Once they are almost ready and have lost half of their initial volume, add the chickpeas so that they heat and finish cooking. Add blueberries, raisins, and pine nuts. Sauté for a few more minutes and serve hot.