Recipe

Espinacas con Garbanzos

This recipe was entered in the contest for Your Best Greens
Chef
vvvanessa's Notes: It was one of those obnoxiously gorgeous Mediterranean summer days in Barcelona when I parked myself at a tapas bar for a snack and a little people-watching. To supplement a couple of my...
It was one of those obnoxiously gorgeous Mediterranean summer days in Barcelona when I parked myself at a tapas bar for a snack and a little people-watching. To supplement a couple of my favorites (patatas bravas and a plate of jamón), I ordered espinacas con garbanzos-- spinach with garbanzos-- a classic Catalonian dish that was remarkably simple and delicious. After the first bite, I knew I wanted to eat it again and again, and upon my return home, I set right away to making my best rendition of it, and this recipe is as close as I could get without booking a ticket back to Spain.

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3 tablespoons extra virgin olive oil (preferably Spanish) plus more for serving Ask a question about this ingredient

1 15 1/2-ounce can garbanzo beans, drained Ask a question about this ingredient

kosher salt and freshly ground black pepper Ask a question about this ingredient

Heat 3 tablespoons olive oil and shallots in a large saucepan over medium-high. Sauté for about 4 minutes, or until the shallots begin to soften.
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Add in the tomato paste and stir to combine with the shallots.
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Add the spinach and continue to sauté until it wilts. 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.
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Season with salt and pepper to taste. Serve warm or at room temperature with drizzle of olive oil and a squeeze of fresh lemon.
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