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
cups thinly sliced onion
large clove garlic, peeled and minced
Hungarian sweet paprika
homemade or low-sodium chicken or vegetable broth
small diced tomato
crushed red pepper flakes
can garbanzo beans (chickpeas), rinsed and drained
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.