Garbanzos con Espinacas
Servings: 2
Ingredients
| Qty | Ingredient |
|---|---|
| 2 ½ cups | canned or jarred cooked chickpeas, rinsed and patted dry |
| 10 oz | bagged fresh spinach |
| 1 ea | large onion, cut into big chunks |
| 4 ea | cloves garlic, finely minced |
| 1 tsp | sweet smoked Spanish paprika |
| ½ tsp | cumin powder 1 grams |
| 3 tbsp | extra virgin Spanish olive oil |
| 1 ea | container Greek yogurt |
| sea salt | |
| black pepper | |
| handful freshly chopped chives |
Preparation
- Saute the onion at medium heat in 2 tbsp olive oil till translucent then add the garlic and saute 30 seconds more. Add the spinach cook just a few minutes until wilted. Set aside.
- Saute the chickpeas in the remaining olive oil about 3 minutes or so till almost browned. Mix in the sweet paprika, cumin powder, salt and pepper till evenly mixed.
- To serve, add the spinach to a plate then add the sauteed chickpeas. Top with a dollop of greek yogurt.