ESPINACAS CON GARBANZOS (CON HOJAS DE ACELGAS) | RECETA ANDALUZA | COCINA CON MJDANSPARIS

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and cook faster.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers similar health benefits.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often less expensive.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense and can be more affordable.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add cumin and paprika, stirring for 30 seconds to release flavors.

Incorporate fresh spinach, cooking until wilted, about 3-4 minutes.

Add drained chickpeas, mixing well to combine.

Season with salt and black pepper to taste.

Squeeze lemon juice over the mixture and stir to combine.

Toast bread until golden brown, then cut into pieces.

Serve the spinach and chickpeas warm, topped with toasted bread and almonds.

Cooking Techniques

Spice Level:

Allergens