This dish goes well with jasmine or brown rice.
1 lb dried garbanzo beans, soaked and boiled until tender
1 teaspoon olive oil
1 tablespoon minced garlic/garlic paste
250ml no-added-salt chicken stock
2 diced tomatoes
1 tablespoon chopped fresh basil
30g baby spinach leaves (fresh if you can)
Black pepper to taste
Fry the garlic in the olive oil until nutty in a large Dutch oven pan. Add the chicken stock. Cook on low to reduce the broth to half the amount (evaporate).
Add the tomatoes and the cooked garbanzo peas. Add the rest of the ingredients, bring to a boil and then simmer briefly.