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.
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.
– To store, transfer to a sealed container and refrigerate for up to 3 days.
- Calories: 995.80kcal
- Fat: 24.35g
- Saturated Fat: 2.38g
- Monounsaturated Fat: 7.57g
- Polyunsaturated Fat: 10.14g
- Carbohydrates: 156.40g
- Fiber: 28.90g
- Sugar: 35.47g
- Protein: 47.49g
- Sodium: 740.31mg
- Calcium: 190.89mg
- Potassium: 2021.58mg
- Iron: 11.64mg
- Vitamin A: 187.28µg
- Vitamin C: 22.71mg
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