Dairy-Free Espinacas con Garbanzos (Spinach with Chickpeas)
A flavorful and healthy Spanish dish of spinach and chickpeas sauteed with spices. Naturally dairy and nut-free.
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
- about 285 g Fresh Spinach
- 1 tablespoon Lemon Juice
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a 25.4 cm skillet over medium heat, which is about 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.
- 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.
- 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.
- 4Add the 1 can of Canned Chickpeas, drained and rinsed, and the about 285 g 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.
- 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.
- 6Serve the Espinacas con Garbanzos hot.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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