Espinacas con Garbanzos (Spinach with Chickpeas)

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1 teaspoon Smoked paprika
• 1/2 teaspoon Cumin
• 1 can (15 oz), drained and rinsed Chickpeas
• 1 can (14.5 oz) Chopped tomatoes
• about 285 g Spinach
• 1/2 cup Vegetable broth
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large pot or Dutch oven on the stove over medium heat (about 175°C/175°C). Add the 2 tablespoons of olive oil.
2. 2Add the 1 medium onion, chopped into small pieces, to the pot. Cook for about 5 minutes, stirring occasionally, until the onion looks soft and see-through. Add the 3 cloves of garlic, minced, and cook for 1 minute more, stirring constantly, until you can smell the garlic.
3. 3Stir in the 1 teaspoon of smoked paprika and the 1/2 teaspoon of cumin. Cook for 30 seconds, stirring all the time, until the spices smell fragrant.
4. 4Add the 1 can (about 425 g), drained and rinsed, of chickpeas, the 1 can (about 410 g) of chopped tomatoes, the about 285 g of spinach, and the 1/2 cup of vegetable broth to the pot.
5. 5Turn the heat up slightly until the mixture begins to bubble gently (simmer). Once simmering, reduce the heat to low (about 121.1°C/120°C). Cover the pot and cook for 20 to 25 minutes, stirring every so often, until the spinach has wilted down and the flavors seem well mixed together.
6. 6Taste the mixture and add the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper as needed.
7. 7Serve the Espinacas con Garbanzos hot. It is delicious with nut-free crusty bread.

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