Chickpeas With Garlic & Baby Spinach
Chickpeas With Garlic & Baby Spinach
So much flavor and is so simple to prepare! Great for lunch or a dinner side dish. You can serve it on its own or with couscous, or orzo pasta, top it with a poached egg or add your favorite cooked sausage. Serve with a thick slice of toasted bread brushed with olive oil and rubbed with fresh garlic. If you are a cheese lover, add some fresh feta.
Serves: 3
Ingredients:
- 1 Tablespoon More Than Olives Garlic Olive Oil
- 1 Medium Yellow Onion, chopped
- 2 Fresh Garlic Cloves, minced
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Smoked Paprika
- 1 Tablespoon Tomato Paste
- 1 Can Chickpeas (garbanzo beans), 15 oz, drained, rinsed
- 1 1/2 Cup Chicken or Vegetable Stock
- 1/2 Teaspoon Kosher Salt
- Freshly Ground Black Pepper, to taste
- Cayenne or your favorite if you want it spicy, add to desired taste 1 Bag Fresh Baby Spinach, 6 oz
- Fresh Lemon Juice, to drizzle
Directions:
Heat the More Than Olives Garlic Olive Oil in a large, heavy saucepan over medium heat. Add the chopped onion and cook for about three minutes, stirring often. Add the minced garlic, cumin, smoked paprika, tomato paste, and 1⁄2 teaspoon salt. Continue stirring and cooking for another two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock, and the cayenne, if wanting it spicy to the pot. Bring to a simmer and cover. Reduce the heat, and simmer for 15 minutes.
Stir in the spinach, a handful at a time, just until the spinach wilts. Taste the broth and adjust the seasonings to your liking. Simmer for another few minutes.
Serve with a topping of freshly ground black pepper and a light drizzle of fresh lemon juice.
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