Espinacas con Garbanzos (Spanish Spinach and Chickpeas)
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic (minced)
- 1/2 red onion (finely chopped)
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 tablespoon tomato paste
- 1 15-ounce can chickpeas (drained and rinsed)
- 10 ounces frozen spinach (thawed and squeezed dry)
- 1 1/4 cups vegetable broth (or water)
- 1 teaspoon sherry vinegar (or red wine vinegar)
- ¼ teaspoon ground black pepper
- salt to taste
- toasted almonds (chopped, optional for garnish)
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Preparation
Step 1
Heat the olive oil in a large pan over medium heat. Add the garlic and onion, cooking until softened, about 3 minutes.
Step 2
Stir in the smoked paprika, cumin, and coriander. Cook until fragrant, about 1 minute.
Step 3
Stir in the tomato paste and cook for 1 minute, stirring frequently, until it deepens in color.
Step 4
Add the chickpeas and vegetable broth (or water). Let them simmer for 5 minutes, stirring occasionally.
Step 5
Stir in the thawed and squeezed frozen spinach. Cook for another 5 minutes.
Step 6
Stir in the vinegar and black pepper. Salt to taste.
Step 7
If garnishing with toasted almonds before serving, simply place some chopped raw almonds in a skillet over high heat for 1-2 minutes (or until smelling toasty).
Step 8
Enjoy!
Step 9
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