Espinacas con Garbanzos/Spinach and Garbanzos

• Vegan
• Gluten free

• Produce

  • 2 cups Garbanzo beans, cooked
  • 1 Lemon, wedges
  • 1 lb Spinach, fresh dried, and roughly chopped
  • 1/2 cup White or yellow onion

• Condiments

  • 1 cup Tomato sauce, plain

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 1/4 tsp Spanish paprika, Smoked

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

Found on food52.com

Description

Ingredients

• 3 tablespoons extra virgin olive oil (preferably Spanish) plus extra for garnish
• 1/2 cup thinly sliced white or yellow onion
• 1 pound fresh spinach, cleaned, dried, and roughly chopped
• 1 cup plain tomato sauce
• 2 cups cooked garbanzo beans (one 15 1/2-ounce can drained)
• 1/2 teaspoon kosher salt
• 1/4-1/2 teaspoons smoked Spanish paprika (pimentón dulce)
• lemon wedges for garnish

Directions

• Heat 3 tablespoons olive oil and onion in a large saucepan over medium-high. Sauté for about 5 minutes, until the onions begin to soften.
• Carefully add in the spinach (the oil might splatter) and continue to sauté until the leaves begin to wilt.
• Add in the garbanzos and continue to cook until the liquid from the spinach evaporates and the beans are heated through. Take care not to scorch the ingredients, turning down the heat as necessary.
• Slowly pour in the tomato sauce, and stir in the salt and paprika until all the ingredients are heated through.
• Serve hot with a drizzle of olive oil and a wedge of lemon to garnish.