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Author Notes: It was one of those obnoxiously gorgeous Mediterranean summer days in Barcelona when I parked myself at a tapas bar for a snack and a little people-watching. To supplement a couple of my favorites (patatas bravas and a plate of jamón), I ordered espinacas con garbanzos-- spinach with garbanzos-- a classic Catalonian dish that was remarkably simple and delicious. After the first bite, I knew I wanted to eat it again and again, and upon my return home, I set right away to making my best rendition of it, and this recipe is as close as I could get without booking a ticket back to Spain. - vvvanessa
Serves 4-6 as a side dish
- 3 tablespoons extra virgin olive oil (preferably Spanish) plus more for serving
- 1 small shallot, finely minced
- 2 tablespoons tomato paste
- 1 pound fresh spinach, cleaned, dried, and roughly chopped
- 1 15 1/2-ounce can garbanzo beans, drained
- kosher salt and freshly ground black pepper
- lemon wedges for garnish
- Heat 3 tablespoons olive oil and shallots in a large saucepan over medium-high. Sauté for about 4 minutes, or until the shallots begin to soften.
- Add in the tomato paste and stir to combine with the shallots.
- Add the spinach and continue to sauté until it wilts. Add in the garbanzos and continue to cook until the liquid from the spinach evaporates and the beans are heated through. Take care not to scorch the ingredients, turning down the heat as necessary.
- Season with salt and pepper to taste. Serve warm or at room temperature with drizzle of olive oil and a squeeze of fresh lemon.
- This recipe was entered in the contest for Your Best Greens