Espinacas con Garbanzos
A Seville classic of wilted spinach and chickpeas braised in a fragrant tomato and cumin sauce, finished with a touch of sherry vinegar. Hearty, deeply savory, and fully plant-based.
Ingredients
- 2 cans canned chickpeas, drained, rinsed
- 10 oz fresh baby spinach
- 1/4 cup extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic cloves, minced
- 1 can canned diced tomatoes
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 2 tsp sherry vinegar (or red wine vinegar)
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
Instructions
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1
Heat 1/4 cup extra-virgin olive oil in a large skillet over medium heat. Add 1 medium finely diced yellow onion and cook, stirring, for 5 minutes until softened.
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2
Add 4 cloves minced garlic cloves, 1 tsp smoked paprika, and 1/2 tsp ground cumin. Cook for 1 minute until fragrant.
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3
Stir in 1 can canned diced tomatoes. Simmer for 5 minutes until the tomatoes reduce and thicken slightly.
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4
Add 2 cans drained, rinsed canned chickpeas and stir to combine. Cook for 3 minutes to warm through and let the chickpeas absorb the flavors.
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5
Add 10 oz fresh baby spinach in two or three batches, stirring each addition until wilted before adding the next. This should take about 3 minutes total.
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6
Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Add 2 tsp sherry vinegar (or red wine vinegar) and toss. Taste and adjust seasoning. Serve warm.