240 g chick peas, cooked

2 tbsp. Olive oil

1 small onion, chopped

1 medium potato, diced

3 tbsp. Tomato juice

½ cup. Vegetable broth

½ tsp. Cumin

½ tsp. Salt

¼ tsp. Black pepper

6 spinach leaves, coarsely chopped

1. In a deep pot sauté the onion in olive oil.

2. Add the potatoes and cook until the edges acquire a golden color.

3. Next, add the tomato juice, broth, cumin, salt and pepper.

4. Add the cooked peas and the spinach. Lower the heat and let it simmer for about 30 minutes or until sauce thickens.