- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 2 cups cooked or 1 (15-ounce) can garbanzo beans, drained and rinsed
- 4 to 5 cups fresh spinach
- Salt and pepper, to taste
In a skillet, heat oil over medium heat and sauté garlic, cumin and paprika for 1 to 2 minutes or until fragrant. Stir in garbanzo beans and spinach and cook, covered, until thoroughly heated and spinach is wilted, about 5 minutes.
Season to taste with salt and pepper and serve.
If you’d like to cook garbanzos from scratch, we suggest the larger York variety. Its large size and light texture is the perfect complement to the spinach and spice.