Espinaca Con Garbanzos (Spinach and garbazo beans)


3 Tbsp extra virgin olive oil
3 cloves garlic, finely chopped
3 Tbsp tomato paste
1 tsp kosher salt
½ tsp pepper
2 tsp paprika
1 tsp ground coriander or cumin,
1 15 oz can garbanzo beans, with liquid
2 lb fresh spinach
1/3 cup water
1 lemon, juiced

In a large deep pot, warm olive oil over medium heat. Add garlic, tomato paste, salt and pepper, and spices.

Sauté for 1 minute to cook the garlic and spices.

Add the garbanzo beans with their liquid and add water.

Cover and simmer for about 10 minutes, until the garbanzos have softened.

Add the spinach in batches. As the spinach cooks down, use tongs to add more and pull the cooked spinach from the bottom to cover the fresh spinach.

Repeat until all the spinach is in the pot.

Cover and simmer for 10 minutes.

Remove from heat and take off the lid. It is important to keep the spinach uncovered to prevent it from turning brown.

Pour in the lemon juice, stir gently and serve.

Note: If preparing this dish ahead of time, do not add the lemon juice until the spinach is reheated and ready to serve.

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