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Catalan Spinach with Chickpeas and Pine Nuts

Wilted spinach and chickpeas sautéed with garlic, smoked paprika, toasted pine nuts, and golden raisins, tapas-style.

Ingredients

  • 3 tbsp olive oil
  • 4 cloves garlic thinly sliced
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 10 oz baby spinach
  • 15 oz chickpeas 1 can, drained and rinsed
  • 2 tbsp pine nuts toasted
  • 2 tbsp golden raisins
  • 1 tbsp sherry vinegar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add garlic and cook until just golden, about 1 minute.
  2. Stir in smoked paprika and cumin, cooking a few seconds until fragrant.
  3. Add chickpeas and cook 3-4 minutes, stirring, until warmed through and lightly crisped at the edges.
  4. Add spinach in batches, stirring until wilted, about 3-4 minutes total.
  5. Stir in raisins, sherry vinegar, salt, and pepper.
  6. Transfer to a serving dish and scatter with toasted pine nuts.