Andalusian chickpeas and spinach

 

I spent the fall of 2010 studying abroad in Sevilla, Spain which is in the Southern region of Spain known as Andalusia.  During my stay in Spain I stayed with a married couple who made me home cooked meals 3 times a day 7 days a week.  There were definitely certain meals my senora would make for me that were not my favorite, but I always looked forward to her chickpeas and spinach.  The other day, I thought back to my time in Sevilla and decided to adapt some of my senora's classic meals.  This is my spin on Andalusian chickpeas and spinach.

 -One full bag of spinach (either frozen and chopped) or fresh- chopped

-1 large onion

-3 cloves garlic minced

-1 can diced tomatoes

-2 cans chickpeas (strained and rinsed) 

-2 teaspoons of olive oil 

-salt and pepper to taste

-a dash of paprika

Preheat oven to 250 degrees:

Let the onions sweat in olive oil with a dash of salt over medium heat.  After 2-3 minutes add the garlic and saute for another minute or so.  Then add the spinach and cook covered until spinach is wilted. Add in the canned tomatoes and paprika.  Stir and saute for an additional 5 minutes.  Add the canned chickpeas (which have been drained and washed) and a drizzle of olive oil.  Place in the oven and bake for 15 minutes. Enjoy!