Tomato Basil Chickpeas and Spinach

INGREDIENTS

2 28 ounce cans

whole peeled roma tomatoes in tomato sauce (san marzano is best)

+ 1 cloves of garlic, divided

small bunch of basil + extra for serving

2 1/2 tbsp

olive oil, divided

3 1/2 tbsp

butter, divided*

1 lb

fresh spinach leaves, tough stems removed if they have them

1 540 milliliter can

of chickpeas rinsed and drained (2 cups cooked)

1/4 tsp

red pepper flakes, optional

1 cup

uncooked quinoa

2 cups

water

salt and pepper,

asiago, pecorino romano or parmesan to serve*