Chick Peas With Spinach
1/2 pound Fresh spinach -- stems removed
1 medium Onion -- chopped
1 Garlic clove -- chopped
2 tablespoons Goya Olive Oil
1 Bay leaf
1 Tomato -- chopped
2 cups Chicken broth
1 Whole clove
1 teaspoon Paprika
1 teaspoon Adobo
32 ounces Goya Chick Peas - (2 cans) -- drained and rinsed
2 Hard-boiled eggs -- sliced in quarters
Place spinach in boiling water for 10 seconds. Remove spinach with tongs and
immediately place in a bowl of ice water. When cold, squeeze water out of spinach and set aside.
In a large skillet, saute onion and garlic in olive oil until soft. Add
bay leaf, tomato, clove, and 1 tablespoon of broth and heat thoroughly.
Add
paprika, Adobo, and remaining broth. Remove bay leaf and clove.
Stir in chick peas and cook over medium heat, uncovered, for 10 minutes. Remove 1 cup of chick pea mixture, puree the removed portion, and mix back into pan. Arrange evenly in a large pie plate or wide, shallow serving dish. Chop spinach.
Arrange sliced eggs and chopped spinach on top of chick peas. Salt and pepper to taste.
serves 4 - 6
1/2 pound Fresh spinach -- stems removed
1 medium Onion -- chopped
1 Garlic clove -- chopped
2 tablespoons Goya Olive Oil
1 Bay leaf
1 Tomato -- chopped
2 cups Chicken broth
1 Whole clove
1 teaspoon Paprika
1 teaspoon Adobo
32 ounces Goya Chick Peas - (2 cans) -- drained and rinsed
2 Hard-boiled eggs -- sliced in quarters
Place spinach in boiling water for 10 seconds. Remove spinach with tongs and
immediately place in a bowl of ice water. When cold, squeeze water out of spinach and set aside.
In a large skillet, saute onion and garlic in olive oil until soft. Add
bay leaf, tomato, clove, and 1 tablespoon of broth and heat thoroughly.
Add
paprika, Adobo, and remaining broth. Remove bay leaf and clove.
Stir in chick peas and cook over medium heat, uncovered, for 10 minutes. Remove 1 cup of chick pea mixture, puree the removed portion, and mix back into pan. Arrange evenly in a large pie plate or wide, shallow serving dish. Chop spinach.
Arrange sliced eggs and chopped spinach on top of chick peas. Salt and pepper to taste.
serves 4 - 6
