Espinacas con Garbanzos (Spinach and Chickpeas)
A Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) that will have you craving another bite!
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!
