Garbanzos with sautéed spinach and pimentón from The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen (page 165) by Steve Sando

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Notes about this recipe

  • rmardel on November 17, 2025

    This was very easy to pull together if you already have cooked chickpeas. I thought it needed more pimenton than was called for in the recipe, and I probably almost doubled it. I would have perhaps sautéed the onions together with the chickpeas and spice longer before adding the spinach and liquid. The results were still quite good as a side, but for my taste not compelling on its own. I think I would prefer a higher proportion of chickpeas to spinach, perhaps halving the spinach if I make this again.

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