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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
- 1 tablespoon olive oil
- 2 cups thinly sliced onion
- 1 large clove garlic, peeled and minced
- 1 teaspoon Hungarian sweet paprika
- 3/4 cup homemade or low-sodium chicken or vegetable broth
- 1 small diced tomato
- 1 teaspoon crushed red pepper flakes
- 1 can garbanzo beans (chickpeas), rinsed and drained
- 1 package or large bunch fresh spinach (9 ounces)
- 1 teaspoon rice wine vinegar
- Juice of 1/2 lemon
- Heat a large skillet to medium and add olive oil and onions. Cook for about five minutes, stirring occasionally.
- Add the garlic and cook a few more minutes until the onions are soft.
- 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.
- In batches, add the spinach and stir and cook until it is wilted.
- Add the rice wine vinegar and lemon juice, mix it up a bit, and serve immediately.
- This recipe was entered in the contest for Your Most Impressive Dinner Party Side
Just Pudding It Out There
Use your melon: make this 3-ingredient, vegan dessert
Pudding melon to the test.
A toast to toast.
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Savory yogurt is whey cool.
We give it 8 tentacles up.