Chickpeas-2

PhotoRecipe: Spanish Garbanzo & Spinach

Dear Friends & Eaters,

Let me take you to Spain, one of my favorite food destinations. Among the many delicious tapas involving Manchego Cheese, Jamon Serrano, Croquetas for different kinds and other fried jewels, there are also lighter options. This is one of them, and I find it perfect for a #MeatlessMonday, especially because it packs the protein of chickpeas and the flavor of anchovies in one neat package. Here is my renditions of Espinacas a la Catalana!

 

 

  • 1 bag of baby spinach leaves, washed and dried
  • 1/2 can of chickpeas, drained and rinsed
  • 4 anchovies filets, chopped
  • 1/2 tsp of Spanish Paprika
  • 2 tbsp of grape seed oil
  • the juice and zest of 1/2 lemon

Place 1/2 tbsp of oil in non stick skillet over medium heat. Divide the spinach in 2 batches. Cook the first batch until the leaves are just wilted. Remove the barely wilted spinach leaves from the skillet and place in the serving dish.  Pour 1/2 tbsp of oil in the skillet and wilt the second batch of spinach leaves, then place it in the serving dish. This part of the recipe should take less than 5 minutes so don’t lose sight of the spinach or you will overcook/burn them.

Reduce the heat to low and using the same skillet saute the anchovy fillets with the remaining oil, lemon zest and paprika.  When the anchovies start to disintegrate (if you see that, you know what I mean), add the chickpeas to the pan and stir to coat.  Cook the chickpeas for about 4 minutes over low heat so that they absorb the flavors. Place the chickpeas on top of the spinach in the serving dish and garnish with lemon juice.

This side dish is very quick and easy. It keeps for about 2 days covered in the refrigerator and it can be eaten warm or cold.

Enjoy!