Andalusian cream of spinach with chickpeas
- 1 can chickpeas, drained and rinsed
- 1 can evaporated skim milk
- ¾ cup apple juice
- 2 cups spinach, fresh or frozen
- 2 cups low-sodium chicken broth
- 1 clove garlic, crushed
- 1 teaspoon ginger, grated
- 1 teaspoon peanuts, chopped
Preparation:Add the chickpeas, evaporated milk, apple juice, chicken broth, garlic and ginger to a blender. Mix for about 2 minutes or until everything is blended and smooth. In a small pot, pour the entire contents of the blender and add the spinach. Cook on low for about 1 minute until spinach is tender. Sprinkle peanuts on top and serve. Ole, what a delight!
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