Name: Catalan Chickpeas and Spinach Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Spanish
Ingredients: 5 oz fresh baby spinach; 1 tbsp olive oil; 1 white onion; 6 garlic cloves; 1 tsp smoked paprika; ½ tsp ground cumin; 30 oz chickpeas; ½ cup raisins; ⅓ cup Pine nuts; sea salt; black pepper

How To Make Catalan Chickpeas and Spinach

A wonderful salad with Spanish origins! This chickpeas and spinach salad has a nutty and refreshing seasoning for a savory side dish to accompany your meal.

Preparation: 5 minutes

Cooking: 10 minutes

Total: 15 minutes

Serves:

Ingredients

5ozfresh baby spinach
1tbspolive oilplus extra for drizzling
1white onionsmall, peeled and thinly sliced
6garlic clovespeeled and minced
1tspsmoked paprikaplus extra for serving
½tspground cumin
30ozchickpeasrinsed and drained
½cupraisins
⅓cuppine nutstoasted
sea saltto taste
black pepperfreshly cracked

Instructions

Place the spinach in a colander and rinse with water. Set aside.
Heat oil in a large sauté pan over medium-high heat.
Add onion and sauté for 5 minutes, stirring occasionally, until softened.
Add in the garlic, paprika, cumin and stir to combine. Cook for 1 more minute, stirring occasionally.
Reduce heat to medium. Add the still-wet spinach to the pan, cover with a lid, and wait for 1 to 2 minutes until the spinach has wilted.
Stir in the chickpeas and raisins until combined. Then continue to cook for 1 to 2 minutes, until the chickpeas are heated through.
Taste and season generously with salt (about 1 teaspoon) and black pepper, to taste.
Serve warm, garnished with toasted pine nuts, an extra drizzle of olive oil, and a pinch of paprika.