Espinacas con Garbanzos [Spinach and Chickpeas]

16 Jun

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Last week I moved across the country to New York City. In addition to all of the clothes and shoes I lugged with me, I carefully managed to wrap up and bring along: my cast-iron skillet, ice cream maker, mixing bowls, knife case with knives in tow, ramekins, whisk, spatula, and a few other miscellaneous kitchen utensils. Also included in my suitcase was a beautiful photograph poster of Julia Child: Lobster Thermidor and a 1500 piece puzzle of a vintage world map.

After weighing my 2 bags of luggage making sure that no bag was more than 50 pounds heavy, I was off. Well, ok, I had a minor stint with security because I put my ice cream maker in my carry-on bag and they had to double and triple check my bag before letting me through. Alas, I am now here in New York, unpacked and in full use of my new kitchen.

Espinacas con Garbanzos. A Spanish snack, a picnic pick-me-up, a light lunch or dinner. Healthy and tasty. Perfect with toast, or homemade croutons, or rice. Smoked paprika should be in your spice cabinet. It will become your secret weapon for wowing your fellow eaters. It helps make this dish pop. Do it.

Espinacas con Garbanzos [Spinach and Chickpeas]

adapted from SmittenKitchen, originally adapted from Moro: The Cookbook and Lobstersquad

makes about 3 dinner-servings worth (double if you are feeding more people or want more leftovers)

3 tablespoons olive oil, divided

9 oz. bag of spinach

1 hefty slice of bread from a country loaf or sandwich bread, crusts removed and cubed

2 garlic cloves, sliced thin

1/4 cup of tomato sauce

pinch of red pepper flakes

1/4 teaspoon ground cumin

3/4 tablespoon red wine vinegar

1 can of garbanzo beans, drained and rinsed

1/4 teaspoon smoked paprika

salt and pepper, to taste

squeeze of lemon, to taste

Heat half of your olive oil (1.5 tablespoons) in a pan over medium heat and saute your spinach in batches with a pinch of salt and stir well. Remove when leaves are just tender and set aside in another bowl.

In the same pan you just used, heat up 1 more tablespoon of olive oil. Add your bread and fry until lightly browned on all sides. This should take about 3-5 minutes. Add the remaining half tablespoon of olive oil, garlic, cumin, and pepper flakes. Continue cooking for about one minute more.

**NOTE: You do not have to put everything in the blender. I bet this dish would still taste great with the rustic bread cubes instead of a blended sauce.

Transfer the bread mix to a blender with the red wine vinegar and whiz until it becomes a thick-ish paste. Return it to the pan with the tomato sauce, garbanzo beans, and spinach. Add the paprika, salt, and pepper, and serve with lemon juice.

Serve with bread toasts or rice.

 

WANT MORE CHICKPEA RECIPES?

Garlicky Roasted Chickpea Salad with Feta, Herbs, and Lemon

Pumpkin Chickpea Quinoa with Haricot Vert and Almonds

 

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