Description
This recipe can be eaten as a side dish or as a light meal. It’s great with a grilled pork chop and some crusty bread. Its origins date back to North African cultures and is one of the very popular choices of tapas in Seville’s bars.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic, minced
- ½ onion, diced
- 1 (10 ounce) box frozen chopped spinach, thawed and drained well
- 1 (12 ounce) can garbanzo beans, drained
- ½ teaspoon cumin
- ½ teaspoon salt
Instructions
- Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent
- about 5 minutes. Stir in the spinach
- garbanzo beans
- cumin
- and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4