Popeye y Olivia

One of our favorite dishes to make is a take-off of a tapas dish from Tapas y Tintos, here in Miami Beach, called Popeye y Olivia – chickpeas, garlic, tomatoes, spinach, and olive oil. Aptly named, huh? If ever in the South Beach area, I highly recommend this great restaurant. In spite of the awful service, the food very simple, delicious, and quite affordable. They have lots of outside seating, which is perfect for the great Miami weather, and great live music every night – flamenco on the weekends is our personal favorite.

This dish is incredibly easy to make and quite tasty. Try it as a side to some grilled skirt steak or pork chops.

1 16oz. can chickpeas, drained
3-4 cloves garlic, finely chopped
1 plum or vine-ripe tomato, de-seeded and diced
1 handful fresh spinach
1/2 tsp paprika
1 1/2  Tbsp olive oil
Salt to taste

Heat the oil in a medium pan over medium-low heat, then add the garlic. When the garlic softens and begins to turn light brown, add the chickpeas, followed by a pinch of salt and the paprika. Cook, stirring frequently, for 3-4 minutes or until the chickpeas are warmed through. Next, add the tomatoes and spinach and continue to cook and stir (or toss) until the spinach has wilted down and the tomatoes are soft – about 2 minutes. Finish with some salt to taste. Enjoy!