Spanish Chickpeas with Spinach

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<h2 class="subheader">Vegetarian Chick Pea Recipe</h2> <p>For a warm and comforting side dish, try this classic Spanish recipe of chick peas and spinach, or Garbanzos con <em>Espinacas</em>. This recipe is chock full of protein-packed GOYA® <a title="Chick Peas (1)" href="https://www.goya.com/en/products/chick-peas-can/" data-id="5636">Chick Peas</a> 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!</p>

Total Time

20m

Prep Time:10m

Yields:4 Servings

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Ingredients

1 tsp.

GOYA® Minced Garlic, or 2 cloves garlic, finely chopped

2 tsp.

<p><span>paprika</span></p>

1 tsp.

<p><span> ground cumin</span></p>

4 cups

<p><span>packed spinach (about ½ lb.), stemmed, rinsed and coarsely chopped</span></p>

1 can
(15.5 oz.)

GOYA® Chick Peas, or GOYA® <a data-id="5252" href="/en/products/low-sodium-chick-peas/" title="Low Sodium Chick Peas">Low Sodium Chick Peas</a>, drained and rinsed</p>

2 tbsp.

<p><span>unseasoned breadcrumbs</span></p>

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Directions

Kitchen View

Step 1

<p>Heat oil in large skillet over medium heat. Add garlic, paprika and cumin. Cook, stirring often, until fragrant, about 30 seconds.</p>

Step 2

<p>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.</p>

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