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Per serving
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- 1
Prep
Drain and rinse the chickpeas and let them sit in a colander so they dry off a little. Cut 2 thick slices of day-old crusty bread into cubes and thinly slice the 4 garlic cloves. If your spinach leaves are big, give them a rough chop.
- 2
Wilt the spinach
Heat 1 tablespoon of the olive oil in a large skillet over medium-high. Add the spinach in batches, turning it with tongs until it all wilts down, 2 to 3 minutes. Scrape it onto a plate and set aside.
- 3
Fry the bread and garlic
Add the remaining 2 tablespoons olive oil to the same skillet over medium heat. Toss in the bread cubes and fry until golden and crisp, about 3 minutes. Add the sliced garlic, smoked paprika, and cumin and stir for 30 to 60 seconds, just until fragrant — don't let the garlic or paprika burn.
- 4
Make the paste
Scrape the bread, garlic, and spices into a bowl or mortar, add the sherry vinegar and a splash of water, and mash or blend into a thick, loose paste. This is what thickens the whole dish and gives it that deep, nutty flavor — no cream needed.
- 5
Simmer the chickpeas
Return the paste to the skillet with the chickpeas and tomato sauce. Stir to coat and add a little water, about 1/3 cup, until it loosens into a loose stew. Simmer gently for 5 minutes so the chickpeas soak up the flavor.
- 6
Finish
Fold the wilted spinach back in and heat through for another minute or two. Season with salt and pepper to taste. It should be saucy, not soupy. Serve hot with extra bread for mopping.
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Espinacas con Garbanzos (Spanish Spinach and Chickpeas)
Created by: BudgetBites
Ingredients
- 30 oz canned chickpeas
- 10 oz fresh spinach
- 2 crusty bread
- 4 garlic cloves
- 1/4 cup tomato sauce
- 3 tbsp olive oil
- 2 tbsp sherry vinegar
- 1 tsp smoked paprika
- 1 tsp ground cumin
- salt and pepper, to taste
Instructions
- PrepDrain and rinse the chickpeas and let them sit in a colander so they dry off a little. Cut 2 thick slices of day-old crusty bread into cubes and thinly slice the 4 garlic cloves. If your spinach leaves are big, give them a rough chop.
- Wilt the spinachHeat 1 tablespoon of the olive oil in a large skillet over medium-high. Add the spinach in batches, turning it with tongs until it all wilts down, 2 to 3 minutes. Scrape it onto a plate and set aside.
- Fry the bread and garlicAdd the remaining 2 tablespoons olive oil to the same skillet over medium heat. Toss in the bread cubes and fry until golden and crisp, about 3 minutes. Add the sliced garlic, smoked paprika, and cumin and stir for 30 to 60 seconds, just until fragrant — don't let the garlic or paprika burn.
- Make the pasteScrape the bread, garlic, and spices into a bowl or mortar, add the sherry vinegar and a splash of water, and mash or blend into a thick, loose paste. This is what thickens the whole dish and gives it that deep, nutty flavor — no cream needed.
- Simmer the chickpeasReturn the paste to the skillet with the chickpeas and tomato sauce. Stir to coat and add a little water, about 1/3 cup, until it loosens into a loose stew. Simmer gently for 5 minutes so the chickpeas soak up the flavor.
- FinishFold the wilted spinach back in and heat through for another minute or two. Season with salt and pepper to taste. It should be saucy, not soupy. Serve hot with extra bread for mopping.