Braised Spinach and Chickpeas

Braised Spinach and Chickpeas

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This dish includes creamy spinach and soft chickpea mixture seasoned with garlic and zesty paprika.

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Chicago

Time needed

5 min preparation + 45 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 2 pounds baby spinach
  • 3 tablespoons olive oil, divided
  • 1 medium red onion, finely chopped
  • 5 cloves garlic, minced
  • 1 19-ounce can chickpeas, rinsed
  • 1½ teaspoons dried thyme
  • 1½ teaspoons dried oregano
  • 1½ teaspoons ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon dried paprika
  • ½ cup vegetable broth
  • 4 hardboiled eggs, sliced

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Directions

With rinsed spinach, place half the spinach in a Dutch oven over medium heat. Cook, tossing with tongs and adding the remaining spinach by the handful for about 6 to 8 minutes.
Then drain. Let cool slightly, then coarsely chop. Carefully wipe out the pan. Then heat 1 tablespoon oil over medium heat. Add onion and garlic and cook, stirring, for 8 to 10 minutes.
Add in and stir chickpeas, thyme, oregano, cumin, salt and paprika. Using a potato masher, mash some of the chickpeas, then cook, stirring, for 3 minutes. Then, stir in the broth. Add the chopped spinach and stir gently to combine. Remove from the heat and let stand 10 minutes.
Top with hardboiled egg slices and serve.


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