Paprika Spinach and Garbanzo Beans with Brined Smoked Pork Roast

11 Nov
Wilting the Spinach in Garbanzo Beans

Wilting the Spinach in Garbanzo Beans

My husband decided to smoke some of the salmon and steelhead we had in our freezer and made a big batch of brine. So he decided to try his hand at brining a pork roast too and smoking it after the fish was done. What a great idea! He basically followed the brining recipe here: How to Smoke a Salmon. He smoked the pork for quite a long time, but I was busy cleaning the house and didn’t pay much attention to the process, sorry! I was also getting tired of our same-old same-old side dishes, so set out to find something new and different to serve with the pork. I found a fabulous recipe on Cooking Light for spinach and chickpeas (I call them garbanzo beans, same thing) but of course I didn’t have most of the ingredients. And of course, I adapted it with what I had. Cooking is not a science, really! (OK, maybe baking is but you know where I stand on that. Too precise for me!) All you have to do is consider the basic flavors of what is asked for in the recipe (besides the main ingredients) and scour your fridge and pantry for substitutes. It usually always works. Usually. Really. 🙂

Paprika Spinach and Garbanzo Beans

Paprika Spinach and Garbanzo Beans

Paprika Spinach and Garbanzo Beans

1 tablespoon olive oil
2 cups thinly sliced onion
1 tablespoon minced garlic
1 teaspoon Hungarian sweet paprika
3/4 cup chicken broth
1/2 cup diced fresh tomato
1 teaspoon red chili pepper flakes
1  can garbanzo beans, rinsed and drained
1 package fresh spinach (9 ounces), coarsely chopped
1 teaspoon rice wine vinegar
Juice of 1/2 half lemon

Brined Smoked Pork Roast

Brined Smoked Pork Roast

Heat a large skillet to medium and add the olive oil and onions. Cover and cook for about 5 minutes, stirring occasionally. Add the garlic and cook about 5 more minutes until the onion is soft. Add the paprika and cook for a minute or two longer. Add the chicken broth, diced tomatoes, red pepper flakes, and garbanzo beans. Cover and simmer about 15 minutes more, stirring occasionally. I also smashed some of the chickpeas with the back of my spatula to help thicken the broth.  In batches, add the spinach and stir and cook until it is wilted. Add the rice wine vinegar and lemon juice, mix it up a bit, and serve. A very filling, tangy and spicy yummy side dish!

Oh, and if you want to see how I subbed all the ingredients, here is the original recipe:  Chickpeas and Spinach with Smoky Paprika

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