Chick Peas with Spinach

A favorite partner for chick peas is spinach. Together they make a colorful sidedish or meatless meal.

1/2 lb. fresh spinach, stems removed

1 medium onion, chopped

1 clove garlic, chopped

1 bay leaf

1 tomato, chopped

1 packet Goya Chicken Bouillon mixed with 2 cups water

1 whole clove

1 tsp. paprika

2 16 oz. cans Goya Chick Peas, drained and rinsed

1-2 hard-boiled eggs, shelled and sliced in quarters

1.	Place spinach in boiling water for 10 seconds.
2.	Remove spinach with tongs and immediately place in a bowl of ice water. When cold, squeeze water out of spinach and set aside.
3.	In a large skillet or saucepan, sauté onion and garlic in olive oil until soft.
4.	Add bay leaf, tomato, clove, and 1 tbsp. of prepared bouillon, and heat thoroughly. Add paprika, Adobo, and remaining bouillon. Remove bay leaf and clove.
5.	Stir in chick peas and cook over medium heat, uncovered, for 10 minutes.
6.	Remove 1 cup of chick pea mixture, puree the removed portion, and mix back into pan.
7.	Arrange chick peas evenly in a large pie plate or wide, shallow serving dish.
8.	Chop spinach. Arrange sliced eggs and chopped spinach on top of chick peas. Salt and pepper to taste.