Discover the comforting taste of Guisado de Espinaca y Garbanzos, a delightful Mexican stew that warms your heart and nourishes your body!

1

Start by finely chopping the onion and dicing the tomatoes.

2

In a large pot, heat 2 tablespoons of olive oil over medium heat.

3

Add the chopped onion to the pot and sauté for about 5 minutes, or until it becomes translucent.

4

While the onion is cooking, crush the garlic cloves and add them to the pot. Sauté for another 2 minutes until fragrant.

5

Next, add the diced tomatoes to the pot and cook for about 5 minutes until they begin to break down.

6

Stir in 1 teaspoon of cumin and 1 teaspoon of paprika, cooking for an additional minute.

7

Add the canned chickpeas (drained and rinsed) and 2 cups of vegetable broth to the pot. Bring the mixture to a gentle boil.

8

Once boiling, reduce the heat and let it simmer for around 10 minutes.

9

After simmering, stir in the 200 grams of spinach and cook until wilted, which should take about 3 minutes.

10

Season with salt and pepper to taste before serving.

4

• Add a squeeze of fresh lime juice for brightness.
• Top with a dollop of Greek yogurt or vegan alternative for creaminess.
• Serve with warm tortillas or rice for a complete meal.

• Use baby spinach for a more tender texture.
• For a spicier kick, add a pinch of cayenne pepper.
• Let the stew sit for a while before serving; flavors develop more over time.

• fat: 5g
• fiber: 8g
• protein: 10g
• calories: 180
• carbohydrates: 30g

This dish is rich in fiber and plant-based protein, making it a healthy and satisfying option for any meal.

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