Garbanzo Beans with Spinach and Clams

Spanish spinach and garbanzo beans is a must try dish, especially popular during the cold winter months and during lent.

This dish comes from Ancient Persia (modern Iran), where Arab traders got their hands on it and introduced it to the Mediterranean. There are records of spinach being a popular Spanish vegetable by the end of 12th century, and it was an important ingredient in Moorish and Sephardic Jewish cuisine in Spain.

Garbanzos originally came from the Middle East and made their way into the Spanish kitchen by way of Phoenicians. They are of big importance in the Spanish cuisine, and they are a primary ingredient in many popular Spanish dishes.

Garbanzos are a rich source of vitamins and minerals, high in protein and a great replacement for meat in many vegetarian and vegan dishes.

I have added spinach to my recipe, but it can be made without clams.


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For 4 Servings

1 cup Carnaroli rice
1 medium onion, chopped
2-3 tablespoons of EV Olive Oil
½ glass of white table wine
1 pint chicken stock preprepared (or vegetable stock)
1 cup rinsed blueberries
1 cup roasted chestnuts or more, chopped in big pieces
2 tablespoons butter
2 tablespoons gorgonzola cheese (optional)