Libyan spinach sauce

Ingredients for 2 servings:

• 1 onion(s)
• Salt
• 2 tbsp, heaped tomato paste
• 2 tomatoes
• 1 tsp, leveled paprika powder
• e.g. chili pepper(s)
• ½ can chickpeas
• 1 bunch of leaf spinach
• 1 garlic clove(s)
• 1 pinch of cinnamon
• 1 dash of lemon juice
• some olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Finely chop the onion and fry in a little olive oil with a pinch of salt. Score the tomatoes, pour boiling water over them, and let them simmer for a short time. Then peel and cut into pieces. Add the tomato paste to the onions. Then add the chopped tomatoes, paprika, and, if desired, a little fresh chili, and simmer briefly. Pour water over everything, add another small pinch of salt, and simmer for a few minutes. Meanwhile, rinse and chop the fresh spinach thoroughly. Add half a can of chickpeas to the sauce and simmer briefly. Then add the spinach and cook until it has completely wilted. Finally, press a clove of garlic into the sauce and stir in a pinch of cinnamon. A dash of lemon juice over the sauce before serving makes it particularly tasty. The dish is often served with rice or bread.