This recipe can be eaten as a side dish or as a light meal. It’s great with a grilled pork chop and some crusty bread. Its origins date back to North African cultures and is one of the very popular choices of tapas in Seville’s bars.
Original recipe makes 4 servings
Ingredients
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
1/2 onion, diced
1 (10 ounce) box frozen chopped spinach, thawed and drained well
1 (12 ounce) can garbanzo beans, drained
1/2 teaspoon cumin
1/2 teaspoon salt
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PREP
15 mins
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COOK
10 mins
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READY IN
25 mins
Directions
- Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.
Nutrition
Calories: 169 kcal
Carbohydrates: 26 g
Cholesterol: 0 mg
Fat: 4.9 g
Fiber: 6.4 g
Protein: 7.3 g
Sodium: 600 mg