TOTAL TIME: 30 MIN
In Seville, chickpeas and spinach (garbanzos con espinacas) is a popular dish served in both fine restaurants and tapas bars. It's simple but incredibly tasty, with plenty of flavor from tomato, raisins and saffron.
1 cup water
10 ounces baby spinach
2 large garlic cloves, crushed
Pinch of saffron threads
2 teaspoons sweet paprika
1/4 teaspoon ground cumin
Pinch of ground cloves
Pinch of freshly ground pepper
Two 15-ounce cans chickpeas with their liquid (you may use frozen chickpeas or soak dried ones and cook for longer till soft )
4 Tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 large tomato—peeled, seeded and coarsely chopped
1/4 cup golden raisins
Crusty brown bread, for serving
Serve With Crusty bread.
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