in Spain

Garbanzos con espinacas al andaluz – Chickpeas with spinach, Andalusian style

updated

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Ingredients for 2 servings:

  • 400 g leaf spinach
  • 400 g chickpeas, from the can
  • 80 g bacon
  • 1 garlic clove(s)
  • n. B. Pfeffer
  • n. B. Coriander powder
  • e.g. Paprika powder, hot
  • 4 tbsp olive oil

Instructions

Working time approx. 17 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 37 minutes

Brown the bacon in a large pot, reduce the heat slightly, add the fresh spinach, and wait until it wilts. Meanwhile, rinse the chickpeas. One minute after the spinach has wilted, stir, add the chickpeas, spices, oil, and garlic, and simmer for 15 minutes. Add salt to taste. Tip: You can add chorizo, or you can make it vegan without the bacon. Serve with potatoes or bread. You can cook your own chickpeas, or use frozen spinach (in which case adjust the cooking time accordingly).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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