Ceci cremosi con aglio e spinaci

Ingredienti

• 3 tbsp extra virgin olive oil (45 ml)
• 1 small onion
• 8 cloves garlic
• 2 tbsp all purpose flour (16 grams)
• 1 tsp sweet smoked Spanish paprika (2.50 grams)
• 1 tsp dried oregano (1 gram)
• 1 cup low fat milk (240 ml)
• 1 cup vegetable broth (240 ml)
• 2 cans chickpeas (garbanzo beans) (15.5 oz / 440 grams each)
• handful chopped fresh bagged spinach
• 2 tbsp grated Manchego cheese (15 grams)
• 2 tsp lemon juice (10 ml)
• sea salt & black pepper

Preparazione

1. 1

   Heat a large fry pan with a medium heat and add in the olive oil

2. 2

   In the meantime, finely chop the onion and roughly chop the garlic

3. 3

   Add the chopped ingredients into the hot fry pan, mix continuously, after about 3 minutes and the onion is slightly translucent, add in the flour, continue to mix for another 2 minutes, then add in the paprika and oregano, quickly mix together, then add in the milk and vegetable broth, continue to mix together for a few minutes

4. 4

   After about 5 minutes and the cream sauce has slightly thickened, add in the chickpeas (drained and rinsed), and season everything with sea salt & black pepper, mix together, then lower to a low-medium heat and simmer

5. 5

   After simmering the chickpeas for 10 minutes, add in the chopped spinach, gently mix together until it's lightly wilted, then add in the grated cheese and lemon juice, give it one final mix, then remove from the heat

6. 6

   Transfer into shallow bowls, serve at once, enjoy!