Sauteed chickpeas with mushrooms

• A small can (200g) of cooked garbanzo beans
• 400g of varied mushrooms, sliced and chopped
• 2 cloves of garlic, sliced
• 2 table spoons of olive oil
• 1/2 cup of tomato puree
• Paprika, salt and pepper

1. Warm up the olive oil with the garlic.
2. Add up the mushrooms and cook on both sides until roasted.
3. Add the tomato puree and cook further until reduced.
4. Add the chickpeas. Add all spices and remove. Cook for 5 minutes.

Optionally, splash 1/4 cup of wine (red or white) and cook until it evaporates.