espinacas con garbanzos

espinacas con garbanzos
I can’t believe I’ve never made this most traditional dish before now, and it all came about because Kerstin @MsMarmitelover asked if I had a recipe for espinacas con garbanzos. And well, I could have found all kinds of recipes that sounded good, but knowing Kerstin, she would want a tried and tested one. So when my friend Fede @Lerele sent me a photo of a recipe on Twitter and said it was the best spinach he’s ever had… well I had to try it.

The first time I made this I didn’t quite have all the right ingredients. Rather than a large bunch of fresh spinach I had baby spinach leaves, and instead of garbanzos cooked in a puchero I just had some in a jar. Also, I only had fresh bread from the bakery, not the day-old stuff the recipe called for. But it still turned out great. I’ve since made it a few times with mostly the “proper” ingreadients. The recipe below is Fede’s recipe, with a few of my own adjustments. Another modification was using my little blender since I don’t have a mortar and pestle. And it was even better a couple of hours later once it had cooled off – amazing flavour. I have to say that Fede was right – great recipe.

Ingredients and instructions below…

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chicken, spinach & cashews

chicken cashew  (1)

This is the first dish I made to serve with my first batch of cauliflower rice. It was basically just thrown together with stuff I had on hand but it turned out so well that I thought I’d put it up here. One thing I didn’t happen to have on hand was fresh coriander, which I think would have been fabulous, so I’ll add it to the recipe below…

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spinach & garbanzos with fried eggs

garbanzos and spinach

The other day I had a bag of fresh baby spinach that needed using up so I had a quick look online for some “spinach and egg” inspiration and found this, which as it turns out is a typical Spanish dish. I hadn’t planned on making a stew, let alone something with garbanzos, but this looked interesting and so after a few adjustments to the recipe I’d found I decided this would make a nice meal. And it was! I used chicken broth but you can swap that for veggie broth if you want a vegetarian dish. Serves two but just double the recipe for more people or to have some tasty leftovers the next day.

Ingredients and instructions below…

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pollo al ajillo con espinacas

pollo ajillo espinacasIt’s been awhile since I’ve posted something here that wasn’t a rice or noodle dish. But today I came up with this variation on pollo al ajillo which could be served with rice or, as a low-carb option, is perfectly tasty on its own. If you don’t fancy spinach you can just leave it out. Likewise the guindilla (hot chilis). From start to finish it takes about 45 minutes.

Unlike traditional pollo al ajillo recipes, which use the whole chicken chopped up into stew-size pieces, I am using boneless chicken breast. I’ve also made something similar to this with chicken thighs. So you can see it’s pretty versatile. I throw in my garlic right at the beginning, but those who prefer less “toasted” garlic should add it with the peppercorns (and chilis) after turning the chicken pieces to brown on the other side.

Ingredients and instructions below…

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