Espinacas con Garbanzos (Spinach with Chickpeas)

    Espinacas con Garbanzos (Spinach with Chickpeas)

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    About this recipe: This recipe can be eaten as a side dish or as a light meal. It's great with a pork chop and some crusty bread. Its origins date back to North Africa and is one of the very popular choices of tapas in Seville's bars.

    Serves: 4 

    • 1 tablespoon extra-virgin olive oil
    • 4 cloves garlic, minced
    • 1/2 onion, diced
    • 300g frozen spinach, thawed and drained well
    • 1 (400g) tin chickpeas, drained
    • 1/2 teaspoon cumin
    • 1/2 teaspoon salt

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat the olive oil in a frying pan over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, chickpeas, cumin and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.
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