Homemade Catalan Chickpeas and Spinach
- Yield 4
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Homemade Catalan Chickpeas and Spinach is a beans recipe on Avoteb. The yield on the card is 4. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 (5-ounce) bag fresh baby spinach
- 1 tablespoon olive oil, plus extra for drizzling
- 1 small white onion, peeled and thinly sliced
- 6 cloves garlic, peeled and minced
- 1 teaspoon smoked paprika, plus extra for serving
- 1/2 teaspoon ground cumin
- 2 (15-ounce) cans chickpeas, rinsed and drained*
- 1/2 cup raisins
- 1/3 cup toasted pine nuts
- sea salt and freshly-cracked black pepper, to taste
Method
Set the spinach in a colander and rinse with water. Keep nearby.
Warm oil in a large sauté pan over medium-a hot burner. Tip in onion and sauté for 5 minutes, stirring occasionally, until softened. Tip in in the garlic, paprika, cumin and stir to combine. Leave for 1 more minute, stirring occasionally.
Lower heat to medium. Tip in the still-wet spinach to the pan, cover with a lid, and wait for 1-2 minutes until the spinach has wilted. Stir in the chickpeas and raisins until combined. Then continue to cook for 1-2 minutes, until the chickpeas are heated through.
Taste and season generously with salt (the cook used about 1 teaspoon) and black pepper, to taste.
Plate warm, garnished with toasted pine nuts, an extra drizzle of olive oil, and a pinch of paprika. Or move to a sealed container and refrigerate for up to 3 days.
