Garbanzos y Espinacas (Chickpeas and Spinach) Recipe

Name: Garbanzos y Espinacas (Chickpeas and Spinach)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tbsp. olive oil; 1 lb. spinach leaves, washed; 2 oz. spinach leaves, washed; Salt; 3 cloves garlic, thinly sliced; 1 thick slice white bread, crust removed; 1 tbsp. red wine vinegar; 3/4 tsp. whole cumin seeds; 1 tsp. roughly chopped fresh oregano; 1-1/4 tsp. dried red chili, crumbled; 1 lb. chickpeas, cooked; 1 dash saffron, infused in; 3 fl. oz. boiling water; Black pepper; Paprika

Servings: persons

8 tbsp. olive oil
1 lb. spinach leaves, washed
2 oz. spinach leaves, washed
Salt
3 cloves garlic, thinly sliced
1 thick slice white bread, crust removed
1 tbsp. red wine vinegar
3/4 tsp. whole cumin seeds
1 tsp. roughly chopped fresh oregano
1-1/4 tsp. dried red chili, crumbled
1 lb. chickpeas, cooked
1 dash saffron, infused in
3 fl. oz. boiling water
Black pepper
Paprika

1
Place a large saucepan over medium to high heat and pour in enough olive oil to cover the bottom of the pan, approximately 3 tbsp.
2
When the oil is hot but not smoking, add the spinach and a pinch of salt.
3
If your pan is not large enough to take all the spinach at once, do it in two batches.
4
Stir every now and then until the leaves are just tender.
5
Remove from the pan and drain.
6
When it is cool, chop well and set aside.
7
Heat 3 tbsp.
8
of olive oil in a frying-pan over medium to high heat.
9
Fry the sliced garlic for 30 seconds or until golden brown, remove with a slotted spoon and set aside.
10
Then fry the bread.
11
Remove and transfer to a pestle and mortar or food processor; add the vinegar and fried garlic, and pound to a paste.
12
Add the remaining two tbsp.
13
olive oil to the same frying-pan.
14
When the oil is hot, add the cumin, oregano and chilli, fry for 30 seconds and then add the bread and garlic paste, the chickpeas, the spinach and the saffron-infused water.
15
Stir well to mix all the ingredients together.
16
If the consistency is too thick, add a little water.
17
Season with salt and black pepper, and sprinkle with paprika.

1154

kcal

Calories

109

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 tbsp. olive oil, 1 lb. spinach leaves, washed, 2 oz. spinach leaves, washed, Salt, and more.

Yes, Garbanzos y Espinacas (Chickpeas and Spinach) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garbanzos y Espinacas (Chickpeas and Spinach)

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