Phone – 888.424.3336

Email –

701 Tecumseh Road

Clinton, Michigan 49236

Serves: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes
Spanish Garbanzos with Spinach & Arugula


  • 15 ounces Eden Garbanzo Beans, rinsed and drained
  • 3 Tbsp Eden Extra Virgin Olive Oil
  • 5 ounces organic baby spinach and arugula mix, rinsed
  • 1 large clove garlic, halved
  • 1 slice sourdough ciabatta bread, crust removed and cubed
  • 1/2 tsp ground cumin
  • 1/2 tsp sweet Spanish paprika
  • 1 Tbsp Eden Red Wine Vinegar
  • 1 Tbsp organic tomato paste
  • 6 Tbsp water
  • 1/4 tsp Eden Sea Salt
  • 1 pinch freshly ground black pepper


Heat 2 tablespoons oil in a large skillet. Add the spinach and arugula mix and sauté until wilted, about 5 minutes. Remove and place in a bowl. Add remaining tablespoon of oil to the skillet. Add garlic and bread cubes. Sauté until the bread is slightly browned. Place bread and garlic in a food processor with the cumin, paprika, vinegar and half of the water. Pulse several seconds until a thick paste. Place the bread mixture, garbanzos, spinach, tomato paste and remaining water. Sauté until evenly mixed. Season with salt and pepper. Mix thoroughly and place in a serving dish.

This dish is a great side dish for lunch and dinner or serve at a tapas party with toasted ciabatta.

Nutritional Information

Per serving - 240 calories, 12 g fat (44% calories from fat), 8 g protein, 26 g carbohydrate, 6 g fiber, 0 mg cholesterol, 257 mg sodium

Related Recipes