This is super fast. It says cook 30 minutes, but I don’t think it really takes that long. As a bonus, it’s also low carb— so, if you’re on the South Beach Diet, it’s perfect for that. You can double it pretty easily, and it ought to freeze well, although I haven’t tried that.

Mediterranean Chickpeas

2 medium onions, chopped
3 cloves garlic, minced
1 T olive oil
2 cans chickpeas, rinsed
1 10-oz package frozen chopped spinach, defrosted (you could throw in some fresh, if that’s what you have)
1 28-oz can crushed tomatoes
1 t crushed red pepper flakes
1 t dried oregano
1 T. lemon juice
salt & black pepper, to taste

Sauté the onions and garlic in the olive oil in a large saucepan over medium heat until the onions are tender. Add chickpeas, spinach, tomatoes, pepper flakes, and oregano. Cover and simmer for 30 min. Add lemon juice, salt, and pepper.