Braised Tuna And Chickpeas

• 3 tablespoons olive oil
• 1 garlice clove, minced
• 1 tablespoon paprika
• 1 19 oz can chickpeas
• 1 large or 2 small cans of tuna
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 bayleaf
• 1 cup water
• 1/2 teaspoon dried oregano
• 1 teaspoon white vinegar
• 1 tablespoon parsley or chives (for garnish)

1. In a large pan, heat 3 tbsps olive oil over medium heat and saute the garlic for 1-2 minutes.
2. Add the tbsp paprika to the oil, followed by tuna and chickpeas and cook for 3 minutes.
3. Add the salt, pepper, water, and the bay leaf. Bring to a boil, then lower heat to med-low and let simmer for 15 minutes, or until all the water has evaporated. Stir occasionally.
4. Add 1 tsp white vinegar and oregano, and sprinkle with parsley or chives before serving.

olive oil, clove, paprika, chickpeas, tuna, salt, pepper, bayleaf, water, oregano, white vinegar, parsley

Taken from food52.com/recipes/28425-braised-tuna-and-chickpeas (may not work)