Espinacas con Garbanzos (Spanish Spinach and Chickpeas)
Make Espinacas con Garbanzos, a Spanish spinach and chickpeas dish, packed with warm spices and hearty flavors. Simple and delicious!
Servings: 6 servings
Calories: 68kcal
Ingredients
- 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
Instructions
- Heat the olive oil in a large pan over medium heat. Add the garlic and onion, cooking until softened, about 3 minutes.
- Stir in the smoked paprika, cumin, and coriander. Cook until fragrant, about 1 minute.
- Stir in the tomato paste and cook for 1 minute, stirring frequently, until it deepens in color.
- Add the chickpeas and vegetable broth (or water). Let them simmer for 5 minutes, stirring occasionally.
- Stir in the thawed and squeezed frozen spinach. Cook for another 5 minutes.
- Stir in the vinegar and black pepper. Salt to taste.
- 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).
- Enjoy!
Video
Nutrition
Serving: 1serving | Calories: 68kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 254mg | Potassium: 224mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5852IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 1mg
