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Chickpeas with Spinach |
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Serves: 4 Print this Recipe(Garbanzos con Espinaca) Category: Bean Dishes This is a modern side dish with Spanish roots that goes well with grilled fish fillets, pork, or chicken. De arbol chiles are dried and can be easily crumbled into pieces with your fingers. 2 tablespoons olive oil 1 medium red onion, thinly sliced 2 cloves garlic (medium), finely chopped 1 teaspoon ground cumin 1 de arbol chile, crumbled, or 1/4 teaspoon crushed red pepper 2 (15-ounce) cans chickpeas (garbanzo beans), drained and rinsed, or 3 1/2 cups drained home-cooked chickpeas 1 (10-ounce) package of fresh spinach leaves 2 tablespoons white wine vinegar 1/2 teaspoon salt, or to taste 1/8 teaspoon freshly ground pepper, or to taste In a large nonstick skillet, heat the oil over medium heat and cook the onion until softened, 3 to 4 minutes. Add the garlic, cumin, chile, chickpeas, and 1/3 cup water. Bring to a boil; then add the spinach and cook, stirring until the spinach is wilted and tender, 6 to 8 minutes. Add the vinegar, salt, and pepper. Stir to combine. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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