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Vegetarian Chick Pea Recipe
For a warm and comforting side dish, try this classic Spanish recipe of chick peas and spinach, or Garbanzos con Espinacas. This recipe is chock full of protein-packed GOYA® Chick Peas and healthy chopped spinach that cooks gently in paprika-spiked olive oil until warm and brimming with flavor. The best part: with all of those healthy ingredients, you can feel even better about dishing out second servings!
Ingredients
1 tsp.
GOYA® Minced Garlic, or 2 cloves garlic, finely chopped
2 tsp.
paprika
1 tsp.
ground cumin
4 cups
packed spinach (about ½ lb.), stemmed, rinsed and coarsely chopped
1 can (15.5 oz.)
GOYA® Chick Peas, or GOYA® Low Sodium Chick Peas, drained and rinsed
2 tbsp.
unseasoned breadcrumbs
1 tsp.
GOYA® Red Wine Vinegar
Directions
Step 1
Heat oil in large skillet over medium heat. Add garlic, paprika and cumin. Cook, stirring often, until fragrant, about 30 seconds.
Step 2
Add spinach to pan. Cook, stirring occasionally, until spinach wilts. Add 1 cup water. Using wooden spoon, scrape up any browned bits stuck to bottom of pan; bring water to boil. Stir in chick peas and breadcrumbs. Reduce heat to medium low. Simmer, stirring occasionally, until thick and chick peas are heated through, 5-7 minutes. Stir in vinegar; season with Adobo.
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