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Chickpeas with Spinach

Garbanzos con Espinaca
This is a modern side dish with Spanish roots that goes well with grilled fish fillets, pork, or chicken. De arbol chiles are dried and can be easily crumbled into pieces with your fingers.
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Ingredients

Makes 4 servings

  • 2 tablespoons olive oil
  • 1 medium red onion thinly sliced
  • 2 medium garlic cloves finely chopped
  • 1 teaspoon ground cumin
  • 1 de arbol chile crumbled, or ¼ teaspoon crushed red pepper
  • 2 15-ounce cans chickpeas (garbanzo beans), drained and rinsed, or 3½ cups drained home-cooked chickpeas
  • 1 10-ounce package of fresh spinach leaves
  • 2 tablespoons white wine vinegar
  • ½ teaspoon salt or to taste
  • ⅛ teaspoon freshly ground pepper or to taste

Instructions

  • In a large nonstick skillet, heat the oil over medium heat and cook the onion until softened, 3 to 4 minutes.
  • Add the garlic, cumin, chile, chickpeas, and ⅓ cup water.
  • Bring to a boil; then add the spinach and cook, stirring until the spinach is wilted and tender, 6 to 8 minutes.
  • Add the vinegar, salt, and pepper.
  • Stir to combine.

Notes & Wine Advice

Serve hot.
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Course; Side Dish
Cuisine; Mexican
Diets; Vegetarian