Andalusian Spinach

1. 1

   Wash spinach; remove large stems; do not dry; transfer to a Dutch oven; cover and cook over medium heat, stirring several times, until spinach has wilted, about 5 minutes, drain.

2. 2

   Heat oil in a medium-sized skillet over medium heat; add garlic, cook until soft, stirring often, about 10 minutes.

3. 3

   Remove garlic from oil and set aside.

4. 4

   Add bread to oil; cook until browned on both sides, about 3 minutes; drain on paper towels.

5. 5

   Combine garlic and half of the toast triangles in a food processor fitted with a metal blade; puree.

6. 6

   Return bread mixture to pan, stir in paprika and cumin; add spinach and chickpeas; cook over medium heat, stirring often, until heated through, about 5 minutes; season with a few drops of vinegar and salt and pepper to taste.

7. 7

   Add additional water if mixture becomes too dry.

8. 8

   Place mixture in a warmed serving dish and garnish with remaining toast triangles.

* Per serving · 4 servings · Values may vary.

No additional tips available.