Catalan Chickpeas and Spinach
Ingredients
-
1
bag (5-ounce)
fresh baby spinach
-
1
tablespoon
olive oil
-
1
small
white onion
-
6
cloves
garlic
-
1
teaspoon
smoked paprika
-
½
teaspoon
ground cumin
-
2
cans (15-ounce)
chickpeas
-
½
cup
raisins
-
⅓
cup
toasted pine nuts
-
to taste
sea salt
-
to taste
freshly-cracked black pepper
Instructions
- Rinse the spinach and set aside.
- Heat olive oil in a large sauté pan over medium-high heat and sauté the onion for 5 minutes until softened.
- Add garlic, paprika, and cumin to the pan and cook for an additional minute.
- Reduce heat to medium, add the wet spinach, cover, and cook for 1-2 minutes until wilted.
- Stir in chickpeas and raisins, cooking for another 1-2 minutes until heated through.
- Season generously with salt and pepper to taste.
- Serve warm, garnished with toasted pine nuts, a drizzle of olive oil, and a pinch of paprika.
Nutrition Facts (estimated)
Servings
4 servings
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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