Author Notes
Well since I am from Texas, I've always called these legumes Garbanzo Beans, but apparently if you have a French or Italian influence, these are Chickpeas. Either way you call them, this is an impressive and spicy/tangy take on these beans and spinach! —anotherfoodieblogger
Ingredients
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1 tablespoon
olive oil
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2
cups thinly sliced onion
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1
large clove garlic, peeled and minced
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1 teaspoon
Hungarian sweet paprika
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3/4 cup
homemade or low-sodium chicken or vegetable broth
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1
small diced tomato
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1 teaspoon
crushed red pepper flakes
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1
can garbanzo beans (chickpeas), rinsed and drained
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1
package or large bunch fresh spinach (9 ounces)
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1 teaspoon
rice wine vinegar
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Juice of 1/2 lemon
Directions
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Heat a large skillet to medium and add olive oil and onions. Cook for about five minutes, stirring occasionally.
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Add the garlic and cook a few more minutes until the onions are soft.
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Add the paprika, chicken or vegetable broth, diced tomatoes, red pepper flakes, and garbanzo beans. Cover and simmer about 15 minutes more, stirring occasionally. I also smashed some of the chickpeas with the back of my spatula to help thicken the broth.
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In batches, add the spinach and stir and cook until it is wilted.
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Add the rice wine vinegar and lemon juice, mix it up a bit, and serve immediately.
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