This is a variation on a Mark Bittman recipe from the NY Times. I used olives and lemon in place of chorizo and sherry. I think the slightly sweet earthiness of the garbanzos pairs nicely with the salty olive and bright lemon flavors. —hardlikearmour
2 (but I could eat the whole batch!)
grape seed or olive oil, divided
15.5 oz can garbanzo beans, rinsed and dried well with paper towels (the drier the better)
15 to 20
oil cured salty black olives, coarsely chopped
container baby spinach or arugula
freshly squeezed lemon juice
2 to 3 teaspoons
crushed red pepper
In This Recipe
Heat 3 tablespoons oil in a 12-inch saute pan over medium-high. Once the oil is shimmering add garbanzo beans, and season with black pepper. Reduce heat to medium-low.
Sauté garbanzo beans shaking the pan occasionally, until they begin to brown, about 10 minutes. Add the olives. Continue cooking for another 5 to 8 minutes or until garbanzos are crisp. (They won't be crunchy, but they will almost pop when you bite them.) Pour garbanzos and olives into bowl or rimmed plate and set aside.
Add 1 tablespoon oil to the pan, and heat over medium heat. Once the oil is hot add the spinach, water, lemon juice, lemon zest, crushed red pepper, and season to taste with salt and black pepper. Stir spinach occasionally until soft and liquid has evaporated. Add garbanzos and olives back to pan and toss to combine. Serve warm.
I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.