Dairy-Free Espinacas con Garbanzos (Spinach with Chickpeas)

Ingredients

• 2 tablespoons Olive Oil
• 3 cloves Garlic
• 1/2 medium Onion
• 1/2 teaspoon Smoked Paprika
• 1/4 teaspoon Cumin
• 1 can Canned Chickpeas
• 10 ounces Fresh Spinach
• 1 tablespoon Lemon Juice
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Place a 10-inch skillet over medium heat, which is about 300°F (150°C). Add the 2 tablespoons of Olive Oil to the skillet and let it heat up until it shimmers, which should take about 1 minute.
2. 2Add the 3 cloves of Garlic, minced, and the 1/2 medium Onion, chopped, to the hot oil. Cook, stirring occasionally, until the onion looks soft and see-through, about 3 minutes.
3. 3Stir in the 1/2 teaspoon of Smoked Paprika and the 1/4 teaspoon of Cumin. Cook, stirring constantly, for 1 minute until the spices smell fragrant.
4. 4Add the 1 can of Canned Chickpeas, drained and rinsed, and the 10 ounces of Fresh Spinach to the skillet. Cook, stirring gently, until the spinach wilts down, which should take about 5 minutes. The spinach will shrink significantly.
5. 5Turn off the heat. Stir in the 1 tablespoon of Lemon Juice, the 1/4 teaspoon of Salt, and the 1/4 teaspoon of Black Pepper until everything is well combined.
6. 6Serve the Espinacas con Garbanzos hot.

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