Tuesday, April 5, 2011
I've added this recipe to "Full Plate Thursdays" on Miz Helen's Country Cottage Blog!
One of my favorite beans are Garbanzo beans, also known as Chick Peas. There's so much you can do with them. I'm allergic to almost all fish and seafood, so tuna salad is a no-no for me unless I want to end up in the ER with loads of benedryl and epinephrine coursing through my veins (not fun!) But when you mash up chick peas with mayo, relish, and your usual tuna salad seasonings, it's amazingly close! Even fish eaters have tried it and agreed with me.
I also like to mash them up and use them as a base for veggie burgers...YUM!
Anyway, here is an absolutely DELICIOUS recipe that's perfect for the lighter meals that go so well with Springtime!
Espinacas con Garbanzos (Spinach with Garbanzo Beans)
* 1 tablespoon extra-virgin olive oil
* 4 cloves garlic, minced
* 1/2 onion, diced
* 1 (10 ounce) box frozen chopped spinach, thawed and drained well
* 1 (12 ounce) can garbanzo beans, drained
* 1/2 teaspoon cumin
* 1/2 teaspoon salt
1. Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.
Posted by Team Chastain at 2:34 PM