Chickpeas and spinach are ubiquitous ingredients for the plant-based–but this recipe is special. The flavors are on point and the chopped almonds add the perfect crunch. I like to serve it with a dollop of cashew sour cream, so I’ve included that recipe too.
Spanish Chickpeas and Spinach
Ingredients
Spanish Chickpeas and Spinach
- 1 large bag spinach
- ½ cup almonds chopped fine
- 3 cloves garlic minced
- 1 ½ teaspoons cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne
- ½ teaspoon salt
- 1 can chickpeas drained
- 1 onion chopped
- 1 bell pepper chopped
- 1 cup tomato sauce
Cashew Sour Cream
- 1 ½ cups raw cashews soaked
- ¾ cup water
- 2 tablespoons lemon juice fresh
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt
Instructions
Spanish Garbanzo Beans & Spinach
- In a large non-stick skillet, cook the spinach with two tablespoons of water until just wilted. Transfer to a bowl.
- Add the garlic to the skillet with a teaspoon of water. Sweat it for about five minutes over very low heat.
- Add the almonds, spices, and salt. Stir and cook about three more minutes until the almonds are golden. Add to the spinach.
- In the skillet, sauté the onion and pepper. Add chickpeas, tomato sauce, and ½ cup water. Simmer about ten minutes.
- Add the almond mixture and wilted spinach to the chickpeas, and simmer another five minutes.
- Taste and adjust seasonings, adding more cayenne if you like spicy.
Cashew Sour Cream
- If you don't have a high-speed blender, place the cashews in a bowl, cover with water, and soak eight hours.
- Drain the cashews. Place them in a high-speed blender. Add the water, lemon juice, vinegar, and salt. Blend until very smooth.
Notes
The sour cream recipe makes about two cups, and can be frozen.
Serve the Spanish garbanzos over rice.