Garbanzo and Spinach Stew (Potaje de Garbanzos con Espincas) – Rancho Gordo

Name: Garbanzo and Spinach Stew (Potaje de Garbanzos con Espincas) – Rancho Gordo
Ingredients: 1 package (10 ounces) frozen chopped spinach; 6 cups cooked Rancho Gordo Garbanzo beans (from 1 pound dried), plus 1 to 2 cups cooking broth; 1/4 cup olive oil; 1 onion, finely chopped; 2 cloves garlic, chopped; 1 bay leaf; 2 tomatoes, peeled and chopped; 1 teaspoon ground cumin; 1 teaspoon Rancho Gordo Castillo Spanish Pimentón; Salt and pepper to taste; 1 hard-cooked egg, peeled and roughly chopped

www.ranchogordo.com

This recipe was inspired by a more traditional version in the book Cocina de Andalucía: Spanish Recipes from the Land of a Thousand Landscapes by María José Sevilla (2024, Ryland Peters & Small)....

View full recipe on www.ranchogordo.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ranchogordo.com.

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Ingredients

1 package (10 ounces) frozen chopped spinach
6 cups cooked Rancho Gordo Garbanzo beans (from 1 pound dried), plus 1 to 2 cups cooking broth
1/4 cup olive oil
1 onion, finely chopped
2 cloves garlic, chopped
1 bay leaf
2 tomatoes, peeled and chopped
1 teaspoon ground cumin
1 teaspoon Rancho Gordo Castillo Spanish Pimentón
Salt and pepper to taste
1 hard-cooked egg, peeled and roughly chopped