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Spicy spinach with paprika and chickpeas » Simple and Healthy Recipe! ✅

Since I’m from Texas, I’ve always called these beans garbanzos, but apparently if you have a French or Italian influence, these are chickpeas. Either way, this is an amazing, spicy take on these beans and spinach! —Another food blogger

  • 1 tablespoon olive oil

  • 2 cups thinly sliced ​​onion

  • 1 large garlic clove, peeled and minced

  • 1 teaspoon Hungarian sweet paprika

  • 3/4 cup low-sodium or homemade chicken or vegetable broth

  • 1 tomato in small cubes

  • 1 teaspoon crushed red pepper flakes

  • 1 can garbanzo beans (garbanzo beans), rinsed and drained

  • 1 package or large bunch of fresh spinach (9 ounces)

  • 1 teaspoon rice wine vinegar

  • juice of 1/2 lemon

  1. Heat a large to medium skillet and add the olive oil and onions. Cook for about five minutes, stirring occasionally.

  2. Add the garlic and cook a few more minutes until the onions are soft.

  3. Add the paprika, chicken or vegetable broth, diced tomatoes, chili flakes, and chickpeas. Cover and simmer for another 15 minutes, stirring occasionally. I also mashed up some of the chickpeas with the back of my spatula to help thicken the broth.

  4. Gradually add spinach, mix and cook until softened.

  5. Add the rice wine vinegar and lemon juice, mix a bit and serve immediately.

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