Having just returned from Spain and all its glorious food, sights, atmosphere, and people, I needed (and my heart was begging me) to whip up this typical Spanish dish “Espinacas con Garbanzos” which in English is “Spinach and Chickpeas”. Now I know that doesn’t sound (or look) all that fancy… but trust me, this is ace (and it takes less than 10 minutes), and once you try it you’ll understand why this is so popular in Spain – plus its an easy way to load your kiddies (or adults who aren’t too big on spinach) up with greens.
Try it. You need to try it.
You can thank me later.
This serves 4 as a side or 2 as a meal (with an egg added for extra protein)
3 TBsp water
4 cloves garlic minced
1 red onion diced
1x 200g bag of baby spinach leaves (or frozen if you cannot get a hold of fresh)
1 x 380 g can of organic chickpeas drained and rinsed
1 good pinch (about 1/2 tsp) of sea salt
1 tsp of cumin
1/2 tsp of paprika
1/2 tsp cayenne pepper (omit or use less if spicy ain’t your thing)
1-2 TBsp olive oil
1 egg per person (optional if you are making this a meal)
To get eating:
1. Cook the garlic and onion with the water for 3 minutes until soft over a medium to high heat.
2. Add your spinach and allow it to wilt, gently stirring (about 2 minutes).
3. Then add your salt and spices and chickpeas and cook for a further 2 minutes (the spinach will continue wilting).
4. Remove from the heat and stir in the olive oil.
5. If you are having this as a meal rater than a side top it with a poached egg for some extra protein.
This dish is warm, comforting, and clean. You can also make this vegan by omitting the egg or make it paleo by swapping the chickpeas for diced chicken or cashews.
I’m hungry again now. Damn photos.
Enjoy my loves.