Stir-Fried Chickpeas

*One of my FAVORITE meals ever since I was a kid!

Ingredients:
2 tbsp. sunflower seeds

1 (14 oz.) can chickpeas, drained and rinsed

1 tsp. chili powder

1 tsp. paprika

2 tbsp. avocado oil

1 clove garlic, crushed

7 oz. canned chopped tomatoes (fire-roasted)
8 oz. fresh spinach, washed with coarse stalks removed
Salt and freshly ground black pepper

2 tsp. chili oil (optional)


Instructions:
1. Heat the pan then add the sunflower seeds. Dry-fry until the seeds are golden and toasted.


2. Remove the sunflower seeds and set aside.  Toss the chickpeas in the hot pan and just coat with chili powder and paprika for 2 minutes, then also remove and reserve in a separate bowl.


3. Then add the avocado oil.  When the oil is hot, stir-fry the garlic for about 30 seconds, add the chickpeas and stir-fry for about 1 minute.


4. Stir in the tomatoes and stir-fry for about 4 minutes.  Toss in the spinach, mix in well and stir-fry for a few minutes or until spinach cooks down.

5. Drizzle the chili oil & scatter toasted sunflower seeds over the dish.

6. Season with salt & pepper to taste. Serve over brown rice or quinoa.

Makes about 2-3 servings.


*I recommend doubling this recipe.