Spanish Chickpeas with Spinach - Garbanzos con Espinacas

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!

Serves 4

Prep time: 10 min.

Total time: 20 min.

¼ cup GOYA® Extra Virgin Olive Oil

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

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

1.	Heat oil in large skillet over medium heat. Add garlic, paprika and cumin. Cook, stirring often, until fragrant, about 30 seconds.
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 chickpeas are heated through, 5-7 minutes. Stir in vinegar; season with adobo.