Espinacas Con Garbanzos Spinach With Garbanzo Beans Food

GARBANZOS CON ESPINACAS RECIPE (SPINACH AND CHICKPEAS)

Steps:

• Heat up around 3 tablespoons of extra virgin olive oil and add the washed spinach.
• Sauté the spinach until it is just wilted and remove it from the heat.
• Heat up another 3 tablespoons of extra olive oil. Remove the crust from the bread and add it to the pan, together with the raw almonds. Fry until the bread and the almonds are crispy.
• Cut the garlic and add it to the pan as well as one teaspoon of ground cumin, cayenne, and black pepper. Sauté until the garlic turns brown.
• Transfer the ingredients to a blender and add two tablespoons of Sherry vinegar.
• Blend everything until you have a thick paste.
• Add the paste together with one jar of garbanzos and 1/4 cup of tomato sauce to the pan.
• Stir carefully until the garbanzos are covered with the paste and tomato sauce.
• Add the spinach to the pan, season with sea salt and pepper, and stir until everything is well mixed.
• Enjoy your home-made Garbanzos con Espinacas (Spinach and Chickpeas)

ESPINACAS CON GARBANZOS (SPINACH AND CHICKPEAS)

Steps:

• Coat a large saucepan with extra virgin olive oil (approx. 2 tbsp) and heat to medium high
• Before the oil gets too hot, add the spinach (in batches if necessary)
• Sauté the spinach until just wilted and remove to strain in a colander
• Re-coat the pan with olive oil and add in the bread cubes and raw almonds. Fry until the bread and almonds are browned and crispy on each side
• Add the chopped garlic, cumin, cayenne and black pepper and sauté for a couple of minutes, until the garlic is fragrant and turning brown
• Transfer the ingredients to a blender/food processor and add the sherry vinegar
• Blend the ingredients together until you have a thick paste (you can add a few tablespoons of water if needed to blend easier, but don't over blend and make it gooey)
• Return the paste to the saucepan and add your garbanzo beans and tomato sauce
• Stir gently until the chickpeas are fully coated by the sauce and add a bit of water to thin things out
• Add the spinach and stir gently until it is evenly incorporated and hot
• Season with salt and pepper
• Once plated, drizzle a swirl of extra virgin olive oil on top of each dish, then sprinkle a small amount of smoked Spanish paprika on top
• Enjoy!

ESPINACAS CON GARBANZOS (SPINACH WITH GARBANZO BEANS)

Steps:

• Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.

CHICKPEAS WITH SPINACH (GARBANZOS CON ESPINACAS)

Steps:

• Cook the spinach in a dry skillet over moderate heat with just the water that clings to the leaves until the spinach is tender and dry.
• Set aside. In the same skillet, heat half the oil and fry the garlic and bread until both are golden brown. Transfer to an electric blender or food processor, add the spices, salt, and pepper, and process until smooth. Heat the remaining oil in the skillet and saute the garlic mixture until it forms a thick sauce - add a little water if necessary.
• Stir in the reserved spinach and chickpeas and heat through. Serve hot or at room temperature.