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19 July, 2023

Spanish Spinach and Chickpea

Posted in : Recipes on by : Chef Spaulding

Andalusian Spinach and Garbanzos / Espinacas con Garbanzos.

Ingredients

Base

  • Chickpeas || 2 cans (15 oz) || 1 drained, 1 with liquid
  • Vegetable Broth || 1-1/2 cups

Bread crumbs

  • Bread, Crusty / Country loaf || 1-1/2 oz || Roughly cut the crusty bread into small pieces, larger than bread crumbs but smaller than croutons.
  • Olive Oil || 1/4 cup

Spices

  • Garlic || 6 cloves, minced
  • Paprika, Smoked || 1 Tbsp
  • Cumin, Ground || 1 tsp
  • Salt || 1/4 tsp
  • Cinnamon,Gground || 1/8 tsp
  • Cayenne Pepper || 1/8 tsp
  • Saffron || pinch

Other

  • Tomatoes || 3 ea small Roma or similar -seeded, grated, skin discarded; or 1 cup canned diced
  • Sherry Vinegar || 1-1/2 Tbsp
  • Spinach || 12 oz fresh spinach, de-stemmed
  • Olive Oil || 2 Tbsp

Steps

Chickpeas – simmer

  • Add Broth and Chickpeas (including the reserved Chickpea liquid from one can) to a large saucepan or dutch oven.
  • Bring to a boil and reduce heat to simmer.
  • Simmer until the liquid is just below the top of the Chickpeas (approx 10-12 mins).

Bread crumbs (while Chickpeas are simmering)

  • Heat the Olive Oil in a medium skillet until shimmering.
  • Add the diced bread and saute, stirring frequently, until golden brown (3-5 mins)
  • Add the Spices, stir and cook until fragrant (approx 30 secs)
  • Stir in the Tomatoes and Vinegar.
  • Remove from heat.

Once the liquid in the sauce pan is just below the top of the Chickpeas

  • Add the Bread crumb mixture and Spinach with the Chickpeas.
  • Continue to simmer, stirring occasionally, until the mixture is thick with a consistency like stew (approx 5-10 mins longer).
  • Remove from heat, stir in the 2 Tbsp of Olive Oil.
  • Cover and let stand for 5 min.

Serve

Serve in a bowl over rustic bread slides.

Add addition Sherry Vinegar to taste. Or a drizzle of Olive Oil.

References

  • Based on Cook’s Illustrated, March/April 2021.

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