Espinacas con Garbanzos (Spinach with Garbanzos) Vegan / Vegetarian / No GMOs

I had this dish when I was in Spain several years ago, but they used Chorizo in the dish, which I have exchanged for Andouille Tofurkey.   It is a dish with a Moorish background, where it is often served as a stew.  In this version the garbanzo are fried in Olive oil until they have a crispy texture which is a great contrast to the wilted spinach.

Ingredients

3 Tablespoons Olive Oil

1 15 oz can of Garbanzo Beans (rinsed and dried)

1 pre washed bag of Spinach

2 Shallots sliced or 1/2 onion Chopped

2 Cloves of Garlic Minced

1 link (3.5 ounces) Andouille Tofurkey

1/4 cup of Sherry

1/4 teaspoon of Cumin

1/4 teaspoon of Paprika

Instructions

Rinse and Dry Garbanzo Beans.  I use a salad spinner for this (and pretty much everything else) because you can rinse in the inner basket and then spin to get them really dry.  If they are wet the oil will pop and splatter and can be very painful

Heat 2 Tablespoons of Olive Oil in a fairly large skillet.  You will know the oil is hot enough when you toss one garbanzo bean in and it sizzles.

Add the chickpeas and lower heat to medium.  Cook for 7 minutes shaking the pan often.

Add the Garlic and Onion and cook for 2 minutes, continue shaking the pan

Add the Tofurkey and cook for 1 minute

Move all ingredients to a bowl or plate and set aside

Add 1 Tablespoon of Olive Oil into the same Pan

Saute the Spinach until it starts to wilt

Add Sherry, Cumin and Paprika and cook over medium  heat until most of the liquid evaporates

Add Garbanzo mixture back into pan and heat through

If you don't already have one, the salad spinner comes in handy so often

Cook Garbanzo beans in olive oil until they start to brown, about 7 minutes

Cook Spinach until it starts to wilt

Artichoke and Spinach Soup (Low Carb/Vegetarian)

I created this soup because I love the spinach artichoke dip that people tend to make for parties.  It is really rich so it should probably be served as a starter for meals.

Serves 4

Ingredients

16 ounces of Vegetable Broth

 14oz cans of artichoke bottoms; chopped

16oz package of pre washed spinach

1 Tablespoon of Olive Oil

1 Tablespoon of Butter

1 small onion; chopped

3 cloves of garlic; minced

1/2  cup of Half and Half

1 cup shredded provolone cheese

3 ounces of Welsh Cheddar Cheese (or Dubliners)

Directions

*Saute Onion and Garlic in oil and butter for 3 minutes.

Add Spinach and continue to sauté until spinach is wilted (about 5 minutes)

Add Veggie Broth and cook until just boiling

Remove from heat and blend with submersion blender (a tool I can't live without)

Add cheese, half and half and blend until mixed and smooth

Return to heat just until heated through

garnish with a little parmesan cheese or bread crumbs if not worried about carb count

Enjoy