Empty My Fridge
CREAMY Garlic & Spinach Chickpeas | Quick & EASY One-Pot Recipe
Ingredients
- Extra virgin olive oil3 tbsp
- Onion1
- Garlic8 cloves
- Flour2 tbsp
- Paprika · smoked1 tsp
- Oregano · dried1 tsp
- Milk1 cup
- Vegetable broth1 cup
- Chickpea2 cans
- Spinach · chopped
- Manchego cheese · grated2 tbsp
- Lemon2 tsp
- Salt
- Black pepper
Instructions
- Heat the olive oil in a large frying pan over medium heat.
- Finely chop the onion and roughly chop the garlic. Add them to the hot pan and stir constantly until the onion is slightly translucent, about 3 minutes.
- Add the flour and stir for 2 minutes. Add the paprika and oregano and stir quickly.
- Pour in the milk and vegetable broth and stir for a few minutes, until the sauce has slightly thickened, about 5 minutes.
- Add the drained and rinsed chickpeas, season with sea salt and black pepper, stir, then lower to low-medium heat and simmer for 10 minutes.
- Stir in the chopped spinach until lightly wilted, then add the grated Manchego and lemon juice. Mix once more and remove from the heat.
- Spoon into shallow bowls and serve immediately.
Summarized from Spain on a Fork's video. Watch it for the details.
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