Add to Recipe Box
Buy all ingredients to make this recipe from your local grocer:
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!Learn How It Works
Share this recipe using:
For a warm and comforting side dish, try this classic Spanish recipe of chick peas and spinach, or Garbanzos con Espinacas. This recipe is chock full of protein-packed GOYA® Chick Peas and healthy chopped spinach that cooks gently in paprika-spiked olive oil until warm and brimming with flavor. The best part: with all of those healthy ingredients, you can feel even better about dishing out second servings!
GOYA® Minced Garlic, or 2 cloves garlic, finely chopped
packed spinach (about ½ lb.), stemmed, rinsed and coarsely chopped
1 can (15.5 oz.)
GOYA® Chick Peas, or GOYA® Low Sodium Chick Peas, drained and rinsed
GOYA® Red Wine Vinegar
Heat oil in large skillet over medium heat. Add garlic, paprika and cumin. Cook, stirring often, until fragrant, about 30 seconds.
Add spinach to pan. Cook, stirring occasionally, until spinach wilts. Add 1 cup water. Using wooden spoon, scrape up any browned bits stuck to bottom of pan; bring water to boil. Stir in chick peas and breadcrumbs. Reduce heat to medium low. Simmer, stirring occasionally, until thick and chick peas are heated through, 5-7 minutes. Stir in vinegar; season with Adobo.
No Reviews Yet