Moroccan Chickpeas and Spinach

This is the easiest dinner imaginable, not to mention hearty and delicious. It makes enough for two bowls.

4 garlic cloves, minced

6 tablespoons olive oil

1 1/2 teaspoon harissa paste

1 15-ounce can chickpeas, rinsed and drained

1/4 teaspoon coarse salt

2 1/2 cups spinach

4 tablespoons fresh mint, diced

 Greek yogurt, optional (if vegan, replace with a vegan appropriate yogurt or omit)

In a pan sauce the garlic and harissa paste in the oil over medium heat for 2 minutes. Add in the chickpeas, along with the salt, and cook for another 8 minutes. Toss in the spinach and mint, saute for just another minute more until wilted. Remove from heat and serve with a dollop of Greek yogurt over top.

Recipe adapted from Ashley Rodriguez