Chickpea, Spinach and Mushroom Saute


3 Tbsp. cooking liquid (water, broth, etc.)
8-oz. sliced white mushrooms
1/4-1/2 tsp. crushed red pepper flakes, or more to taste
1/2 tsp. dried basil
1/4 tsp. smoked paprika
1/2 tsp. granulated garlic
2 (15-oz.) cans chickpeas, drained and rinsed
2 Tbsp. water
5-oz. baby spinach
Simply Organic All-Purpose Seasoning and black pepper to taste

Heat cooking liquid in a saute pan over medium heat. Place the
mushroom slices into the pan. Let them cook undisturbed for 3
minutes. Stir and continue cooking till the mushrooms are golden
brown.

Season with all-purpose seasoning and pepper. Add the red
pepper flakes, basil, and paprika. Stir seasonings to coat the
mushrooms. Add the garlic last. Stir and cook for 1 minute till
fragrant.

Stir in the chickpeas till all ingredients are well combined.
Let the chickpeas heat up for 2 minutes, stirring as they warm.
Pour 2 Tbsp. water into the bean and mushroom mixture and bring
to a boil.

Meanwhile, place the fresh spinach over the top of the
chickpeas. It will seem like a lot of greens at first, but they
will shrink up a lot as they cook.

Reduce heat to medium low. Cover the pan and allow spinach to
cook over medium heat for about 5 minutes, or until wilted. Stir
the spinach into the chickpeas and mushrooms. Season with
all-purpose seasoning and pepper to taste. Turn heat to medium
and let the mixture continue to cook till excess liquid has
evaporated.

Serve with chili pepper flakes on the side so individuals can
spice it more to taste, if desired.

Makes 3 entree portions.