Anthony Rolley’s chickpeas

Serves 4 : Very easy : Very quick

Ingredients
2 x 350gm tins chickpeas, rinsed and drained
400gm baby spinach
6 slices back bacon, all visible fat removed, sliced
1 onion, thinly sliced
2 cloves garlic, crushed
1 x 400gm tin chopped tomatoes
2 Tblsp balsamic vinegar

Method
Spray a large pan with non-stick cooking spray.
Dry fry the onion and bacon strips until the onion starts to soften.

Add the chickpeas, tomatoes and balsamic vinegar.
Bring to a boil.
Pile the spinach on top, reduce heat, and cover with a lid.
Allow the spinach to wilt – takes about 5 minutes.

Fold the wilted spinach through the chickpeas and serve.