Espinacas con Garbanzos (Spinach with Chickpeas)

Instructions

1. 1Open the about 425 g can of chickpeas, drain them, and rinse them under cool running water. Set aside.
2. 2Peel and finely chop the 1 medium onion. Peel and mince the 3 cloves of garlic.
3. 3Place a large heavy-bottomed pot or Dutch oven on the stove and heat 3 tablespoons of olive oil over medium heat, which is about 175°C.
4. 4Add the chopped onion and minced garlic to the hot oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Do not let the garlic burn.
5. 5Stir in the 1 teaspoon of smoked paprika and the 0.5 teaspoon of cumin. Cook for 1 minute more, stirring constantly, until the spices are very fragrant.
6. 6Add the rinsed about 425 g chickpeas, the about 285 g of spinach, and the 0.5 cup of vegetable broth to the pot. Stir everything together.
7. 7Increase the heat to medium-high and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 20 minutes. The spinach should be completely wilted, and the flavors will have blended together.
8. 8Remove the pot from the heat. Stir in the 1 tablespoon of sherry vinegar, the 0.5 teaspoon of salt, and the 0.25 teaspoon of black pepper. Taste and add a little more salt or pepper if you think it needs it.
9. 9Serve the Espinacas con Garbanzos warm.

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