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Author Notes: 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
Serves 2 (but i could eat the whole batch!)
- 1/4 cup grape seed or olive oil, divided
- 1 15.5 oz can garbanzo beans, rinsed and dried well with paper towels (the drier the better)
- black pepper
- 15 to 20 oil cured salty black olives, coarsely chopped
- 5 ounces container baby spinach or arugula
- 1 tablespoon water
- 2 tablespoons freshly squeezed lemon juice
- 2 to 3 teaspoons lemon zest
- 1/4 teaspoon crushed red pepper
- table salt
- 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.
- This recipe was entered in the contest for Your Best Recipe with Chickpeas
- This recipe was entered in the contest for Your Best Citrus Recipe
- This recipe was entered in the contest for Your Best Dish in the Raw
- This recipe was entered in the contest for Your Best Recipe with Citrus & Olives