Rinse and drain a can of chickpeas and place in a sauté pan (I use a ceramic pan to cook this without oil but feel free to grease pan if that is easier for you). ? With a spatula
move chickpeas around heated pan to remove outside moisture. Sprinkle garlic powder
salt and oregano. Once moisture is mostly removed
add in cherry tomatoes and sauté until cherry tomatoes cook down
about 5 minutes (if it sticks you can add 1-2 tbsp of veggie broth to loosen food up). ? Add in 2 handfuls of spinach and allow to wilt before removing from heat (about 1-2 minutes). Salt and pepper to taste as desired and serve with plantains
