Creamy garlic and spinach chickpeas
Spain on a Fork · ♥ 2.3K likes · 34.8K views · 7 min video
Read about chickpeas in the BrightCulinary Book
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Ingredients
Method
Techniques
- 45 ml extra virgin olive oil
Heat a large fry pan over medium heat with 45 ml extra virgin olive oil.
- 1 whole onion
- 8 cloves garlic
Finely chop the onion and roughly chop the garlic; add to the hot pan and mix continuously so they do not brown.
- 16 g all-purpose flour
After about 3 minutes, when the onion is slightly translucent, add the flour and mix 1 to 2 minutes to cook off the raw flavour.
- 2½ g sweet smoked Spanish paprika
- 1 g dried oregano
Add the paprika and oregano and mix quickly.
Cooking out the flour, then paprika and oregano
- 240 ml milk
- 240 ml vegetable broth
Add the milk and the broth and mix gently 4 to 5 minutes until slightly creamy and thickened.
Milk and broth into a creamy sauce
- 2 can canned chickpeas
Drain and rinse the chickpeas, add to the pan and season with sea salt and black pepper; mix gently.
- chopped spinach
Add the spinach and mix gently until lightly wilted.
Wilting spinach, cheese and lemon