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Chickpeas with Spinach (Garbanzos con Espinacas) Recipe

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This recipe for Chickpeas with Spinach (Garbanzos con Espinacas) is from Harmonizing Flavours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 14oz bag of garbanzo or canned garbanzo beans
1 large onion, chopped
1/3 cup olive oil
2 tsp. Spanish paprika
1 tsp. salt
2 bay leaves
2 or 3 cloves garlic, chopped
2 or 3 small tomatoes, or 1 large, chopped
1 large bag of spinach, chopped
1 boiled egg, chopped (optional)
Directions:
Directions:
Wash garbanzos a couple of times. Soak them overnight. (or use canned garbanzo beans).

when the garbanzos have soaked 12 to 24 hours, drain them, rinse them, and put them in a large pot with enough cold water to cover them a couple of inches. Bring the garbanzos to a full boil. Skim off any foam. Turn down the heat to medium.

Add the by leaves and one tsp. of salt. Let the garbanzos simmer until they are nearly tender. This may take an hour or two depending on the garbanzos. After an hour, try one to see if it's tender. Add more water if necessary.

Meanwhile, saute the chopped onion in olive oil until slightly caramelized. Add the garlic and tomatoes and cook until the tomatoes soften. Remove the pan from the heat and let the oil cool. Add the Spanish paprika, stir and add this mixture to the garbanzos.

Add the chopped spinach. Keep simmering the garbanzos until they are tender. You may want to add chopped boiled egg, but this is optional.

LIke so many soups and stews, this dish is even better the second day. Serve it with toasted pine nuts, a simple Spanish red wine and a good crusty bread.
Personal Notes:
Personal Notes:
This is a typical dish from Madrid, Spain. Suitable for vegetarians and vegans (without boiled eggs)

 

 

 

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