EPISODE 1143- How to Make CREAMY Garlic & Spinach Chickpeas
FULL RECIPE HERE:
CREAMY Garlic & Spinach Chickpeas | Quick & EASY One-Pot Recipe
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bienvenidos and welcome to another episode of Spain on a fork today once again we’re going to grab some canned chickpeas you know like I’ve told you in the past one of the best ingredients available at supermarkets because they’re heart-healthy and affordable and create a super delicious recipe we’re talking creamy garlic and spinach chickpeas and let me tell you this dish has layer upon layer of so many flavors it’s easy to make where there’s no tricky techniques or weird equipment needed and the best part it’s all done about 30 minutes using just one pan folks serve this as a side next to some grilled fish or even as a main course as
it certainly has enough protein either way it’s the kind of food that with each bite is going to
warm your soul and fill you with so much goodness this video is sponsored by tienda.com La Tienda is an online Superstore focusing on selling all things Spain for your home and kitchen and they’ve been around since 1996 and like I always tell you they have the biggest selection of artisan Spanish ingredients likeo queso manchego the famous jamon serrano and jamon iberico marcona almonds olives the beautiful canned Seafood from Spain and all the spices you need to make all your favorite Spanish recipes among so many other great ingredients and let me tell you when it comes to cookware they have an amazing selection of authentic Spanish paella pans that range in size from two servings all the way up to 50 servings and they even offer classic grilling systems that way you can always perfectly
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alright let’s just dive right into this I’m going to heat a large fry pan with a medium
heat and add in 3 tbsp of extra virgin olive oil which is 45 ml as always make sure you use
the good stuff here as this is what flavors all the ingredients link where you can get the Spanish one I’m using in the description box below while the oil is heating I’m going to finely chop one
small onion and roughly chop eight cloves of garlic then we’ll add in the chopped ingredients into the hot fry pan and we’ll mix them around continuously that way they don’t brown too quickly and it all evenly sautes after about 3 minutes and the onion slightly translucent and that garlic is beautifully fragrant I’m going to add in
2 tbsp of all purpose flour which is 16 grams and we’re going to continue to mix this and
go be between 1 to 2 minutes this is enough time to cook off the raw flavor in the flour
that way it doesn’t overpower the flavors of the dish after cooking the flour for about 2 minutes I’m going to add in 1 teaspoon of sweet smoked
Spanish paprika which is 2 1/2 grams and 1 teaspoon of dried oregano which is 1 gram and we’ll quickly mix it together then we’ll add in one cup of milk which is
240 ml I’m using low-fat but you can also use full fat nonfat or even a plant-based milk
and we’ll also add in one cup of vegetable broth which once again is 240 ml you can
also use chicken broth here or even beef broth if you like and we’re going to
continue to gently mix this together and go between four to 5 minutes or until
we end up with a slightly creamy sauce after about 5 minutes and the mixture is
slightly thickened it’s time to add in the chickpeas I’m going to drain two cans
of chickpeas into a colander and rinse them under some water size of the cans that I’m
using our your standard size 15 1/2 oz or 440 grams each then we’ll gently add the chickpeas into the pan and season everything with sea salt
and freshy cracked black pepper and we’ll give it a gentle mix until
it’s well mixed together once everything’s well mixed we’ll lower
the fire to a low medium heat and we’re going to simmer this for about
10 minutes that way all the flavors can develop after simmering the chickpeas for about 10 minutes I’m going to add in a handful of chopped
spinach and gently mix it until it’s lightly wilted I’m using fresh bagged spinach
but you can also use the frozen stuff just make sure to thaw it out
beforehand and pat it completely dry once the spinach is lightly wilted we’ll add in 2 tbsp of grated cheese which is 15 grams I’m using a Spanish manchego that’s been aged for 6 months but you can use whatever cheese you like and squeeze in 2
tsp of fresh lemon juice which is 10 ml and we’ll give it one gentle final mix then we’ll remove the pan from the heat and
transfer some the mixture into a shallow bowl and check it out folks our creamy garlic and spinach chickpeas are done easy to make heart healthy ingredients
and all done in about 30 minutes using just one pan let’s give this a try and see how
it turned out once again folks creamy garlic and spinach chickpeas this
I am so excited to try here we go you know hard to believe we grabbed some simple basic ingredients and we got so much flavor out of this the chickpeas add the heartiness
the spinach that lift of goodness and that delicious cream sauce rounds it out for the
perfect balance of goodness easy to make heart healthy give it a try at home once again
as a side next to some grilled fish or even as a main course as it certainly has enough
protein either way the kind of food that’s going to fill you with so much goodness really
quick before I go a shout out to a couple of my patreons Tom Pagano, Tandy Ervin, Maria and Karen Reynolds again guys thank you so much for being patreons of Spain on a fork you know how much I appreciate you if you enjoyed today’s video hit that like button leave me a comment below and
if you’re not subscribed don’t forget to smash that subscribe button and click on the bell
icon that way you can get notified every time I release new content and to become a part of
the Spain on a fork family till the next time hasta luego!!
33 Comments
I was making chilies today it is -17 in Minneapolis so chilly would feel good and got the idea from his dish and put bunch of spinach in it 😋came out great ( why not ?)
Thank you for another recipe without tomatoes!
Hi. I almost missed this one, been so busy. Busy today and this will be lunch today. Thank you, Sir. You are awesome. Have a nice day everyone.
That looks AMAZING 🤤
I could probably eat this on its own. Looks delicious. Cheers from Canada.
This looks so good and easy to make! A hearty and healthy dish. Are there any other beans that this recipe could work with?
I just made this after much hesitation. I don’t love chickpeas. I buy them to make hummus, but I had everything & didn’t want a big meal today. I’m so glad I did. It’s delicious! Thanks Chef 😊
I've been looking for a good chick pea recipe. It's like you read my mind Albert!
I tried this and my husband and I loved it. Thank for putting out recipes that are delicious and easy to make.
What is that red powder you added
Great taste and texture. Thanks!
For tonight thank you
Toooo much Salt and Oil from a HEALTH point of view 😱
I served this over French toast and it was delicious!
Onyo is always number first
Chick peas recipe for loud farts !! I have tried everything, eg rinsing under water, eating charcoal biscuits, nothing stopped those trouser coughs!!!
Can I do this with white beans? That's all I have right now, and I really want to make this.
This looks amazing – I think I will make that today!
Thanks for your marvelous recipes and easy-going approach. Mucho Gracias
I made this tonight for dinner, and it was absolutely delicious.
I added chopped kale, peas, and diced carrots. Served it over a bed of black rice.
Topped with half a tin of sardines and sprigs of parsley.
It's definitely a winner.
Yum. If you beef up the spinach — maybe triple the amount you added — it would be a meal all in itself. Thanks.
I can barely wait to try this. I have been wanting to use more chickpeas, and with ingredients like garlic, paprika and spinach, how can you go wrong? I also prefer Spanish olive oil to others, it seems to have less bitterness.
I made this for my family last night and they loved it.
I've already sent comments on your terrific cooking channel, but I just have to say it again: What you do is just great, especially how you follow the line of always making simple, quick dishes without lots of frills and endless ingredients, and so many of them vegetarian or even vegan, which I also think is great, even though I'm not a vegetarian, but I eat relatively little meat.
In addition, almost all of your dishes offer the option of changing them to suit your own taste, e.g. adding chili if you want it to be spicier, etc.
I recently made a variation of your chickpea “meatballs”, unfortunately they turned out a bit too floury but that was my fault, otherwise I will be making them again soon in an improved form because they are absolutely great, just like this recipe which is now also top of my list.
Please keep up the good work, I will definitely recommend your channel and I would also like to add that you are an incredibly likeable person.
Best regards from Germany!
Made these tonight to go with some grilled salmon. Very good! My husband said "definitely have to put these in the rotation". Thank you! 😊
Yummy! My husband is 10 years old (+60) so he knows he doesn't like it, he's never had it before. Frustrating!
This is a specialty of Andalusia, and one of my favourite tapas. There’s a bodega on a back street in Seville where they serve this. It’s easy to get lost in Seville. You should all try it!
Great CHEF, I prepared the marry me chickpeas, recipe
My family LOVED it. TFS❤
I just love this!l…it's got sssooo much goodness.. what a blessing
Just a note we made this last night and they were beloved by the whole family
Yum yummy 😋
I made this dish for lunch today and I can say, it was delicious! It was so creamy and packed with flavour! With the addition of spinach it feels so healthy too! I never ate chickpeas before I started following your channel Albert, but now I can’t get enough of them! Thanks again for a really tasty and easy recipe!
YOUR GREAT YOU GIVE THE AMERICAN AMOUNTS OF ING, MAKES IT SO MUCH EASIER FOR US,,THANKS. DONT HAVE TO LOOK UP GRAMS,,,,