Andalusian-style stewed chickpeas + spinach

Espinacas con garbanzos is a tapa traditionally served during the cooler months of southern Spain, though I make this year round because it's just so easy and flavorful.

Chickpeas and spinach make for an affordable and nutrient-dense vegan dish that even veggie-haters will love.

Chickpeas are a wonderful source of fiber and protein. In fact, 1 cup of boiled chickpeas contains a whopping 12 grams of fiber and 15 grams of protein. Such density of nutrients means that you may stay satisfied for longer periods of time between meals. That's perfect if you are trying to lose a few pounds. Nevertheless, this fiber-filled legume contains an abundance of vitamins and minerals that support digestive health.

Spinach is a leafy-green vegetable that is full of vitamins A, C, and K, folate, iron, magnesium and potassium. Moreover, it contains many plant properties that work to reduce inflammation in the body. While spinach is rich in calcium, it contains a high amount of oxalic acid, which significantly reduces the bio-availability of calcium. However, eating spinach with foods rich in vitamin C (like the tomatoes in this recipe), may help increase the absorption of calcium in the body.

Tips: This dish is typically served with a side of seasoned bread, though I omit the bread to fit a gluten-free lifestyle. You may certainly try serving with a side of toasted, gluten-free bread. For my non-vegan readers, you may add a fried egg on top of this dish when serving for more flavor richness and depth.

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Ingredients

• 1 cup cooked chickpeas

• 4 cloves garlic (minced)

• 1 teaspoon smoked paprika

• 1 teaspoon Cayenne powder

• 1 teaspoon ground cumin

• 1 teaspoon ground black pepper

• 2 tablespoons Sherry vinegar

• 1/2 cup crushed tomatoes

• 1 pound fresh spinach (washed and drained)

• Extra-virgin olive oil

Directions

1. Heat large saucepan on medium-high heat and coat with olive oil. Add in garlic, paprika, Cayenne powder, cumin, and black pepper. Sauté until garlic browns.

2. Turn heat off and transfer contents of saucepan into a food processor. Add Sherry vinegar. Blend until smooth paste forms.

3. Return paste to same saucepan on medium-high heat. Add chickpeas and tomatoes. Stir until chickpeas are coated in the sauce.

4. Add in spinach and stir gently until all leaves become wilted and everything is coated in the sauce. Turn heat off and serve hot.

*This recipe calls for soaked and cooked dried chickpeas to reduce the use of aluminum cans, and because dried chickpeas are more economically-friendly. However, if you're in a pinch for time, you may opt to use canned chickpeas.