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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cilantro & lime hummus

cilantro lime hummus
Been a bit obsessed with adding fresh cilantro to things lately and so a couple of weeks ago I tried it in my basic hummus recipe and it was great. Later it struck me that it would be EVEN BETTER with lime juice instead of lemon… and it was! I doubled-up on the amount of garbanzos for this recipe simply because it worked best with the amount of cilantro I had – the stuff I buy comes in 20 gram packets at El Corte Inglés. I also wasn’t sure whether to include the stems or just use the cilantro leaves – in the end I opted for the latter. It’s super delicious and so versatile. Yesterday I had it with salt & pepper chicken fried in olive oil and basmati rice, today I’m planning to have some with crudité. And of course it would be great with corn chips. Anyhow, recipe and ingredients below…

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cauliflower rice

cauliflower rice (1)

I tried my hand at making cauliflower “rice” today. No, I’m not 5:2ing (don’t get me started on that nonsense) but I’ve seen this mentioned so much on the ‘net lately – and I love cauliflower and am always looking for new low-carb options – so I thought I’d try it out. It seems the main problem people encounter when making this is that the cauliflower ends up mushy. So I took the precaution of letting the cauliflower thoroughly dry on a tea towel before chopping it up. You can see the instructions below…
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garbanzo burgers

garbanzo burgers

Got inspired this morning when I saw this Instagram pic by Ellie, co-owner of the Pear Café in Bristol. Hers were a much “healthier” version. I went for more of a traditional burger thing, first making two cheeseburgers with tomato, lettuce and onion, mayo and dijon. The other two I topped with fried onions and served with a soya-mayo (just mayonnaise with some soy sauce added). Both types were fabulous, served on freshly grill-toasted artisanal molletes (a soft Spanish bread roll), though in retrospect I realised I should have made eight smaller burgers from this recipe, which I did on my next try. Also the second time I added fresh cilantro – made all the difference. Very filling, super delicious.

Ingredients and instructions 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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spinach & onion tortilla

On the heels of my tortilla de patatas recipe … this is another tortilla that I really like and it’s also low-carb. Vegetarian too. It’s very tasty on its own, or as a tortilla butty, and goes well with a big dollop of “salsa az”

Ingredients and instructions below the links.

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