Chickpeas with Spinach and Hard-Boiled Egg (Collejas con garbanzos)

Time: 2 hr2 servingsapprox. 580 kcal / serving (estimated)approx. 57 g protein / serving

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Method

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Put the bay leaf in a pot of water and bring to a boil over low heat.
When it boils, add the washed chickpeas and cook over low heat until tender.
In a pan, sauté the onion in olive oil; when it is half browned, add the soaked red peppers, and when they are half browned too, take them out.
In a mortar, crush the garlic, the removed peppers and the saffron, then add the paste to the chickpeas.
Wash the spinach thoroughly, drain it and add it to the chickpeas. Turn up the heat and cook until the spinach wilts and the chickpeas are completely tender.
Taste and add more salt if needed. Before serving, sprinkle with chopped hard-boiled egg and drizzle with a few drops of vinegar.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Collejas con garbanzos (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.