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Andalusian cream of spinach with chickpeas

Ingredients:

  • 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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