-
15
minPrep Time -
20
minCook Time -
35
minReady in -
perYield -
300
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:
- Seasons:summer,fall,winter,spring
- Cuisines:
- Courses:dinner,lunch
Recipe Description
This Vegan Espinacas con Garbanzos recipe offers a plant-based twist on the classic Spanish dish. Combining the heartiness of chickpeas with the nutritional powerhouse of spinach, this dish is not only a delight to the palate but also to the body. Infused with garlic, paprika, and a hint of sherry vinegar for an authentic touch, it’s a simple yet flavorful concoction that embodies the spirit of traditional Spanish cuisine while catering to a vegan lifestyle. Perfect as a main course or as a side, it brings the warmth of Spanish kitchens into your home.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 cans (15 oz each) chickpeas, rinsed and drained
- 200g fresh spinach, roughly chopped
- 2 tablespoons sherry vinegar
- Salt and pepper to taste
Steps:
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until soft.
- Stir in the garlic, cumin, paprika, and cayenne pepper, cooking until fragrant.
- Add the chickpeas and cook for a few minutes until they’re slightly browned.
- Stir in the spinach and cook until wilted.
- Serve warm as a main dish or side.
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