If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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