During my time living in Spain, I fell in love with a few dishes–today’s recipe is one of them! Espinacas con garbanzos (spinach with garbanzos beans), can be found as a “tapa” in most restaurants across Spain and is very popular. It is delicious but so simple to make: sauté fresh spinach among garlic and onion, then season with cumin and salt. I will admit this version is not exactly like the one my host mom would make or that we would find as a “tapa” on the streets of Sevilla, but it is very close. I make this recipe frequently because I love that it can be ready in under 10 minutes on a busy week night! The flavor in this simple dish is so unexpected. I love the smoky flavor from the cumin, and fresh spinach is so healthy! It’s a perfect way to use up any spinach that might go bad soon, or just another way to incorporate it into your meals. If you do not have fresh spinach, you can substitute frozen. And, in case there is any confusion: garbanzo beans and chick peas are the same thing!
- About 9 oz fresh spinach (or 1 10 oz bag frozen chopped spinach), roughly chopped
- 1 tbsp olive oil
- 1/2 onion, diced
- 4 cloves of garlic, minced
- 1 12 oz can of garbanzo beans, rinsed and drained
- 1/2 tsp cumin
- 1/4-1/2 tsp salt, to taste
1) Heat olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add garlic and cook a minute longer. Roughly chop the fresh spinach.
2) Stir in the spinach, garbanzo beans, cumin and salt. Use your stirring spoon to lightly mash the beans (optional) as the mixture cooks. Allow to cook until all spinach is wilted and thoroughly heated.
Servings: 4 Nutritional Information per Serving: Calories: 169 Fat: 4.9g Protein: 7.3g Sodium: 600 mg Carbs: 26g Fiber:6.4g
WW Points+: 4 Old points: 3
Recipe adapted from allrecipes.com