Ingredients
- 4 cups Baby Spinach (1 clam of spinach)
- 1 tbsp Olive Oil (plus extra for drizzling) 1 Yellow Onion (peeled and thinly sliced)
- 6 cloves Garlic (peeled and minced)
- 1 tsp Smoked Paprika (plus extra for serving)
- 1/2 tsp Ground Cumin
- 1 can Chickpeas (rinsed and drained)
- Sea Salt And Freshly Cracked Black Pepper, (to taste)
Appetizer, Lunch
Mediterranean, Spanish
Gluten-Free
Method
Transport your taste buds to Spain with this quick and wholesome Spanish Chickpeas and Spinach recipe. Ready in just 15 minutes, it’s a perfect blend of bold flavours and nourishing ingredients. Whether paired with crusty bread or a simple salad, it’s a delight that’s easy to make and enjoy!
1. Heat oil in a large sauté pan over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened. Add in the garlic, paprika, and cumin, and stir to combine. Cook for 1 more minute, stirring occasionally.
2. Reduce heat to medium. Add the spinach to the pan, cover with a lid, and wait for 1-2 minutes until the spinach has wilted. Stir in the chickpeas. Then continue to cook for 1-2 minutes, until the chickpeas are heated through.
3. Taste and season generously with salt (I used about 1 teaspoon) and black pepper to taste.
4. Serve warm, with crusty bread, rice, or a side salad.
