Garbanzo Spinach
Garbanzo Spinach
2 pounds baby spinach
3 tablespoons extra-virgin olive oil, divided
1 medium red onion, finely chopped
5 cloves garlic, minced
1 (14 oz.) can Garbanzo Beans, rinsed
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1/2 teaspoon hungarian paprika
1/2 cup golden raisins
1/2 cup chicken broth , or vegetable broth
Directions
Rinse spinach and let drain in a colander. With water still clinging to it, place half the spinach in a Dutch oven over medium heat. Cook, tossing with tongs and adding the remaining spinach by the handful until all is added and wilted, 6 to 8 minutes. Drain in the colander. Let cool slightly, then coarsely chop.
Carefully wipe out the pan, then heat 1 tablespoon oil over medium heat. Add onion and garlic and cook, stirring, until the onion is tender and lightly browned, 8 to 10 minutes.
Using a potato masher, mash about one-third of the beans
Stir in garbanzo's (mashed and whole), thyme, oregano, cumin, salt and paprika. Cook, stirring, for 3 minutes. Stir in raisins and broth, scraping up any browned bits. Add the chopped spinach and stir gently to combine. Remove from the heat and let stand 10 minutes. Drizzle with the remaining 2 tablespoons oil just before serving.
Garbanzo Spinach
2 pounds baby spinach
3 tablespoons extra-virgin olive oil, divided
1 medium red onion, finely chopped
5 cloves garlic, minced
1 (14 oz.) can Garbanzo Beans, rinsed
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1/2 teaspoon hungarian paprika
1/2 cup golden raisins
1/2 cup chicken broth , or vegetable broth
Directions
Rinse spinach and let drain in a colander. With water still clinging to it, place half the spinach in a Dutch oven over medium heat. Cook, tossing with tongs and adding the remaining spinach by the handful until all is added and wilted, 6 to 8 minutes. Drain in the colander. Let cool slightly, then coarsely chop.
Carefully wipe out the pan, then heat 1 tablespoon oil over medium heat. Add onion and garlic and cook, stirring, until the onion is tender and lightly browned, 8 to 10 minutes.
Using a potato masher, mash about one-third of the beans
Stir in garbanzo's (mashed and whole), thyme, oregano, cumin, salt and paprika. Cook, stirring, for 3 minutes. Stir in raisins and broth, scraping up any browned bits. Add the chopped spinach and stir gently to combine. Remove from the heat and let stand 10 minutes. Drizzle with the remaining 2 tablespoons oil just before serving.
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