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
- extra-virgin olive oil: 1 Tbsp
- garlic: 4 clove (minced)
- onion: 0.5 piece (diced)
- frozen chopped spinach, thawed and drained well: 1 box (10 ounce box)
- garbanzo beans: 1 can (12 ounce can, drained)
- cumin: 0.5 tsp
- salt: 0.5 tsp
Metric Conversion
Stages of cooking
-
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. The Soup Spoon
