Spanish Spinach and Chickpeas - Espinacas con Garbanzos Recipe

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.

Rinse 1 cup of chickpeas under cold water and shake off excess water.

Reserve 2 cups of tightly packed bagged spinach.

Open a can of tomato puree and reserve 1/2 cup.

Slice 4 cloves of garlic and finely dice 1/2 of an onion.

Heat a medium-sized non-stick frying pan over medium heat and add 2 tablespoons of extra virgin Spanish olive oil.

After 2 minutes, add the sliced garlic and diced onion, stirring occasionally for about 4 minutes until golden.

Season with 1/4 teaspoon of cumin and 1/4 teaspoon of smoked paprika, mixing well.

Add 1/2 cup of tomato puree, season with sea salt, black pepper, and a pinch of white sugar, and mix everything together.

After 2 minutes, add the 2 cups of tightly packed spinach and cover the pan with a lid, lowering the heat to low.

After 2 minutes, remove the lid and add the 1 cup of chickpeas, seasoning again with sea salt and black pepper, mixing until well combined.

After about 4 minutes, turn off the heat and transfer the mixture into a shallow bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens