Chickpeas with Spinach

🛒 Ingredients

• Canned chickpeas, drained 60 g · 90 kcal
• Fresh spinach 125 g · 29 kcal
• Garlic cloves, minced 4 g · 6 kcal
• Olive oil 11 g · 97 kcal
• Smoked paprika (Pimentón de la Vera) 2 g · 6 kcal
• Ground cumin 1 g · 2 kcal
• White wine vinegar 4 g · 1 kcal
• Vegetable broth or water 40 g · 0 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pan or pot over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
2. Stir in smoked paprika and ground cumin, cooking for about 30 seconds until fragrant. Immediately add a splash of vegetable broth or water to prevent the spices from burning.
3. Add the drained chickpeas, remaining vegetable broth (or water), and white wine vinegar. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
4. Add the fresh spinach in batches, stirring until it wilts down. Continue cooking for another 3-5 minutes until the spinach is tender and the dish has thickened slightly.
5. Season with salt and pepper to taste. Serve hot, optionally garnished with a drizzle of extra virgin olive oil.