Lunch · 30 min · spanish

Espinacas con Garbanzos

Spanish flavors, weeknight effort. Fresh spinach meets chickpeas in a 30-minute lunch worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Fresh spinach
• 2 cups Chickpeas
• 5 cloves Garlic
• 2 tsp Smoked paprika
• 1 tsp Cumin
• 2 tbsp Sherry vinegar
• 1/4 cup Olive oil

Steps

1. Sizzle the sliced garlic in olive oil 2 minutes until golden; stir in the paprika and cumin off the heat so they bloom without burning.
2. Add the chickpeas and toss 5 minutes until they pick up the spiced oil and crisp slightly at the edges.
3. Pile in the spinach in batches, wilting each handful before adding the next.
4. Splash in the sherry vinegar and toss — the acid lifts the earthiness instantly.
5. Season boldly; this Moorish-descended dish should be smoky, garlicky, and bright.
6. Serve warm with crusty bread or over rice; Seville’s tapas bars have served this for centuries.
7. Leftovers reheat beautifully and the flavors deepen overnight.

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