Moro'S Chickpeas And Spinach (Garbanzos Con Espinacas) Recipe

Name: Moro'S Chickpeas And Spinach (Garbanzos Con Espinacas)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams (7 ounces) chickpeas, soaked overnight with a pinch of baking soda, or two 400-gram cans of chickpeas, rinsed; 6 tablespoons olive oil; 500 grams (18 ounces) spinach, washed; 75 grams (3 ounces) white bread (about two 1/2-inch slices), crusts removed, cut into small cubes; 3 cloves garlic, thinly sliced; 3/4 teaspoon cumin seeds,; 1 small bunch fresh oregano, roughly chopped; 1 small dried red chile, crumbled; 1 1/2 tablespoons good-quality red wine vinegar; 1 pinch saffron (about 60 strands), infused in 4 tablespoons boiling water; 1/2 teaspoon smoked Spanish paprika; 1 pinch sea salt; 1 pinch black pepper

Servings: persons

200 grams (7 ounces) chickpeas, soaked overnight with a pinch of baking soda, or two 400-gram cans of chickpeas, rinsed
6 tablespoons olive oil
500 grams (18 ounces) spinach, washed
75 grams (3 ounces) white bread (about two 1/2-inch slices), crusts removed, cut into small cubes
3 cloves garlic, thinly sliced
3/4 teaspoon cumin seeds,
1 small bunch fresh oregano, roughly chopped
1 small dried red chile, crumbled
1 1/2 tablespoons good-quality red wine vinegar
1 pinch saffron (about 60 strands), infused in 4 tablespoons boiling water
1/2 teaspoon smoked Spanish paprika
1 pinch sea salt
1 pinch black pepper

1
If using canned chickpeas, proceed to step 2. Otherwise, drain the dried, soaked chickpeas in a colander, rinse under cold water, then place in a large saucepan. Fill with 8 cups cold water and bring to a boil. Reduce the heat to a simmer. Cook 1 to 2 hours, or until tender, skimming of scum as necessary. Remove from heat, drain water until level with the chickpeas, and season with salt and pepper. Set aside.
2
Place a large saucepan over medium heat and add half the olive oil. When the oil is hot, add the spinach with a large pinch of salt. Do this in batches if necessary. Stir well-remove when the leaves are just wilted, drain in a colander, and set aside.
3
Heat the remaining oil in a saucepan over medium heat. Toast the bread until golden all over, then add the garlic, cumin, oregano, and chile, and cook 1 minute more, until the garlic is nutty brown. Transfer to a mortar and pestle or a food processor along with the vinegar, and mash to a paste. Return the bread mixture to the pan along with the drained chickpeas and saffron-infused water. Stir until the chickpeas are hot and have absorbed the flavors of the bread mix and saffron water. Season with salt and pepper. If the consistency is a little thick, add a little water. Add in the spinach and cook until heated through. Serve sprinkled with paprika and with fried bread on the side.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 200 grams (7 ounces) chickpeas, soaked overnight with a pinch of baking soda, or two 400-gram cans of chickpeas, rinsed, 6 tablespoons olive oil, 500 grams (18 ounces) spinach, washed, 75 grams (3 ounces) white bread (about two 1/2-inch slices), crusts removed, cut into small cubes, and more.

Yes, Moro'S Chickpeas And Spinach (Garbanzos Con Espinacas) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moro'S Chickpeas And Spinach (Garbanzos Con Espinacas)

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