
Espinacas con Garbanzos (Spinach and Chickpeas)
Spanish SaboresA Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) that will have you craving another bite!
Course Main Course, Side Dish
Ingredients
- 1 each Garbanzo Beans (chickpeas)
- 10 ounces Spinach Fresh
- 2 slices bread day old bread sourdough works well with crusts removed and cut into cubes
- 15 each almonds blanched (unsalted Marcona work best)
- 1/4 cup tomato sauce
- 3 each garlic cloves chopped
- 2 tbsp Sherry vinegar or champagne wine vinegar if sherry vinegar is hard to come by
- 1 tbsp olive oil extra virgin
- 1 tsp ground cumin
- 1 tsp Ground cayenne pepper to taste
- 1 tsp Salt to taste
- 1 tsp Black pepper to taste
- 1 tsp Smoked Spanish paprika to taste
Instructions
- Coat a large saucepan with extra virgin olive oil (approx. 2 tbsp) and heat to medium high
- Before the oil gets too hot, add the spinach (in batches if necessary)
- Sauté the spinach until just wilted and remove to strain in a colander
- Re-coat the pan with olive oil and add in the bread cubes and raw almonds. Fry until the bread and almonds are browned and crispy on each side
- Add the chopped garlic, cumin, cayenne and black pepper and sauté for a couple of minutes, until the garlic is fragrant and turning brown
- Transfer the ingredients to a blender/food processor and add the sherry vinegar
- Blend the ingredients together until you have a thick paste (you can add a few tablespoons of water if needed to blend easier, but don't over blend and make it gooey)
- Return the paste to the saucepan and add your garbanzo beans and tomato sauce
- Stir gently until the chickpeas are fully coated by the sauce and add a bit of water to thin things out
- Add the spinach and stir gently until it is evenly incorporated and hot
- Season with salt and pepper
- Once plated, drizzle a swirl of extra virgin olive oil on top of each dish, then sprinkle a small amount of smoked Spanish paprika on top
Tried this recipe?Let us know how it was!