Step 1

Rinse and drain chickpeas, chop the eggplant and have ingredients ready.

Step 2

In a large skillet, at medium-high heat, sautee eggplant in olive oil. for 1-2 minutes Add the chickpeas, green beans, herbs, spices and tomato paste. Add 1/4 cup water, cover the skillet with a lid and let cook for 5 minutes, adding water if needed (I needed to add more water).

Step 3

Add spinach and cook for 1-2 minutes. Turn off heat and add the garlic. Squeeze the lemon over the skillet and add salt to taste. Enjoy!