Espinacas con Garbanzos (Spinach and Chickpeas)

Although originally from North Africa, this dish is a Spanish classic and is served in most tapas bars. At home, it is usually served as a side dish to meat, however, it works equally well as a sharing dish or light meal.

Preparation Time: 10 min.
Cooking Time: 10 min.
Servings: 4

Nutritional Information (Amount per serving)

Protein 11.4 g

Carbohydrates 32.1 g

Dietary Fiber 9.6 g

Fat- Total 6.3 g

Saturated 0.79 g

INGREDIENTS

1 tablespoon olive oil
4 garlic cloves, crushed
1/2 onion, diced
300g frozen spinach, thawed and drained well or well washed fresh spinach
400g tin of chickpeas, rinsed and drained
1/2 teaspoon cumin
1/2 teaspoon salt

PREPARATION

Heat the olive oil in a frying pan over medium-low heat. Cook the garlic and onion in the oil until soft but not brown (about 5 minutes). Stir in the spinach, chickpeas, cumin and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.


Omelette with mushrooms	Eggs with spinach	Chickpea and Rice Balls	Potato, Sweetcorn and Pepper Tortilla
An omelette with mushroom filling can be a quick, inexpensive meal. Enjoying an omelette is not limited to only breakfast time. Add a salad and you have a complete and healthy meal, any time of the day.	This meal is great for breakfast, lunch or dinner. Eggs provide organism with protein and spinach is full of nutrients and vitamins.	All you need is a few extra ingredients to upgrade this starter to a light meal. You can also get creative and playful by transforming this dish into a larger tapas-style platter with a selection of dips. Yum!	Known in Italy as a frittata, or in Spain as a tortilla, a flat omelette can be served hot or at room temperature, at any meal. Take a tip from Spanish tapas bars and serve it cut into bite-size pieces. This recipe also works very well with sweet potato or squash instead of potato.