Spinach with chickpeas
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About this recipe:
This recipe can be eaten as a side dish or as a light meal. Its origins date back to North African cultures and is one of the very popular choices in Spanish tapas bars.
1 tablespoon (15ml) extra virgin olive oil
4 cloves garlic, minced
½ onion, diced
1 bunch fresh spinach, chopped or 1 box (250g) frozen spinach, thawed and drained well
1 tin (400g) chickpeas, drained
½ teaspoon cumin
½ teaspoon salt
- Heat the olive oil in a frypan over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach till wilted. Add the chickpeas, cumin and salt.
- Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.
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