Spanish · Lunch
Espinacas con garbanzos (spinach and chickpeas)
An Andalusian stew of chickpeas and spinach in a smoky cumin-spiced tomato sauce.
- Calories
- 488 kcal
- Protein
- 22 g
- Carbs
- 61 g
- Fat
- 17 g
- Prep
- 10 min
- Cook
- 20 min
Per serving, for one person.
Ingredients
- 220 g Chickpeas (tinned, drained)
- 150 g Spinach
- 80 g Chopped tomatoes (tinned)
- ½ onion Onion
- 2 cloves Garlic
- ¾ tbsp Olive oil
- ¾ tsp Ground cumin
- ½ tsp Smoked paprika
- ¼ tsp Salt
Method
- Warm the oil and cook the onion for 6 minutes until soft, then add the garlic, cumin and paprika for a minute.
- Stir in the tomato tin and chickpeas and simmer for 10 minutes.
- Add the spinach and cook for 4 minutes until wilted.
- Season with salt before serving.
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