Spanish Chickpeas with Spinach - Garbanzos con Espinacas
Vegetarian Chick Pea RecipeFor 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!
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
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.|