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Espinacas con Garbanzos (Spinach and Chickpea’s)

  • Serving
    4 People
  • View
    202

Ingredients

Family Story

Over the last year my family has been experimenting with different foods even more that we normally do (which is a lot). This dish is one of our new favorites. It has familiar flavors but they meld in a new and unique way. It is a dish that can be a bit of work, but we have found it well worth it.

Directions

1 Step

Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.

2 Step

Heat two more tablespoons of olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, the the remaining tablespoon of oil and the garlic, cumin, and pepper. Cook for 1 minute more or until garlic in nutty brown.

3 Step

Transfer to a food processor, blender or mortar and pestle along with vinegar, and mash into a paste. Return mixture to the pan and add drained chickpeas and tomato sauce. Stir until chickpeas have absorbed the flavors and are hot. Season with salt and pepper.

4 Step

If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check the seasoning and serve with the paprika on top, or on fried bread toasts (as the Spanish do)

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