Spanish Garbanzos and Spinach
Prep: 10 minutes Cook: 25 minutes
This is a fast meal that is really delicious and easy to prepare as well.
- 1 1/4 cups water
- 1 onion, chopped
- 1 tsp garlic, minced
- 2-15 ounce cans garbanzo beans, drained and rinsed
- 1 15 ounce can chopped tomatoes
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp crushed red pepper
- pinch saffron threads
- 4 cups fresh baby spinach leaves
Place 1/4 cup of the water in a large pot. Add the onions and garlic and cook, stirring frequently until onion softens, about 5 minutes. Add the remaining water, the garbanzos, tomatoes and seasonings. Mix well, bring to a boil, reduce heat, cover and cook for 10 minutes. Stir in the spinach leaves and cook for an additional 10 minutes. Serve in a bowl with some fresh whole grain bread on the side, or ladle over whole grains or potatoes.
Hint: Spanish saffron is the world's most expensive spice-but you only need to use it in very small amounts. It is sold in both the powdered form and in threads. The powdered form tends to lose its potency more readily. The threads should be crushed just before using.