Espinaca con Garbanzos
1
Points® value
Total Time
13 min
Prep
3 min
Cook
10 min
Serves
4
Difficulty
Easy
Though it’s traditionally served as a Spanish tapas offering atop toasted bread, this quick and easy dish makes a superb side for just about any entrée. Savory smoked paprika provides richness and depth to tomato sauce, which coats canned chickpeas and wilted fresh spinach. It’s delicious either hot from the skillet or at room temperature, so feel free to let it hang out for a bit before serving. If you happen to have leftovers, try them for breakfast with a fried or poached egg on top.
Ingredients
Cooking spray
4 spray(s)
Fresh spinach
10 oz
Extra virgin olive oil
1 tbsp(s)
Ground cumin
½ tsp(s)
Garlic
3 clove(s), large, thinly sliced
No salt added canned tomato sauce
⅓ cup(s)
Kosher salt
½ tsp(s)
Paprika
½ tsp(s)
Canned drained chickpeas
1½ cup(s), rinsed (1 [15-oz] can)