""This recipe can be eaten as a side dish or as a light meal. It's great with a grilled pork chop and some crusty bread. Its origins date back to North African cultures and is one of the very popular choices of tapas in Seville's bars."..."
INGREDIENTS
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1 tablespoon extra-virgin olive oil
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4 cloves garlic, minced
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1/2 onion, diced
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1 (10 ounce) box frozen chopped spinach, thawed and drained well
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1 (12 ounce) can garbanzo beans, drained
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1/2 teaspoon cumin
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1/2 teaspoon salt