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Chick Peas With Spinach - {Garbanzos Con Espinacas}

Recipe By: Goya Foods
Serving Size : 1 Preparation Time :0:00
Categories: * Spanish Side Dish

Ingredients:

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
1 packet Goya Chicken Bouillon -- mixed with
2 cups Water
1 Whole clove
1 teaspoon Paprika
1 teaspoon Goya Adobo with Pepper
32 ounces Goya Chick Peas - (2 cans) -- drained and rinsed
1 to 2 Hard-boiled eggs -- sliced in quarters


Preparation:

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 or saucepan, saute onion and garlic in olive oil until soft. Add bay leaf, tomato, clove, and 1 tablespoon of prepared bouillon, and heat thoroughly. Add paprika, Adobo, and remaining bouillon. 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 chick peas 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. This recipe serves ??

Comments: A favorite partner for chick peas is spinach. Together, they make a colorful side-dish or meatless meal.

Recipe Source:

THE GOYA COOK'S TOUR OF SPAIN by Goya Foods (cookbooklet by mail) - Send name and address along with $2.00 check or money order plus two proof-of-purchase labels from any Goya product to The Goya Cook's Tour of Spain, Goya Foods, Inc., 100 Seaview Dr., Dept. CD, Secaucus, NJ 07096

As reprinted in the Mar/Apr, 1993 issue of Cookbook Digest

Formatted for MasterCook by - MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

12-19-1995













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