Spanish Garbanzo Bean Salad

At the last minute we were invited to a friends house for dinner.  Since my wife is a vegetarian they asked if I could bring a vegetarian side dish that everyone would like to eat.  It seems that many people still have a 1960’s view of vegetarian food as being nothing but a mixture of brown rice, tofu and bean sprouts.

This is one of those times where a well stocked pantry comes in handy.  This recipe is very quick to put together and only used about 5 minutes of prep time and less than 15 minutes of actual cooking time.  Everyone enjoyed the dish and maybe now they don’t believe that vegetarian means boring.

Printable recipe

Spanish Garbanzo Bean Salad

Ingredients

3 tablespoons olive oil

7 cloves garlic, minced

2 16 ounce cans Garbanzo Beans (aka chick peas), drained and rinsed

½ teaspoon smoked paprika

½ teaspoon dried ancho chilies

4 Roma (plum) tomatoes, de-seeded and diced

1 10 ounce bag fresh spinach

 Method

  1. In a large sauté pan heat the olive oil on medium heat.
  2. Sauté garlic until soft, about 2 minutes
  3. Stir in Garbanzo Beans, paprika, chilies.  Cook till warmed through, about 5 minutes.
  4. Stir in tomatoes.  Cook till warm, about 3 minutes.
  5. Add spinach and cook until fully wilted.  Depending on your pan size you may need to do this step by adding one handful at a time.
  6. Salt and pepper to taste.
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