Spanish Chickpea & Spinach Stew

1. 1

   Combine the chickpeas and stock in a saucepan. Bring to a simmer over medium-low heat.

2. 2

   In a saute pan, combine the olive oil and garlic. Cook over medium heat until the garlic is lightly browned.

3. 3

   Remove the garlic and add the bread. Cook until the bread is lightly browned.

4. 4

   Remove the pan from the heat and let cool slightly. While the pan is off the heat add the paprika, saffron to the remaining olive oil. Add the vinegar immediately so the paprika doesn't burn. Stir to combine and set aside. Place the garlic & bread into a mortar bowl and using a pestle, mash the bread and garlic into a paste.

5. 5

   Add the cumin and garlic mixture to the paprika and combine.

6. 6

   Add the spinach or chard to the simmering chickpeas and cook for a minute or two or until the spinach is wilted.

7. 7

   Add the paprika and garlic mixture and cook for 1-2 minutes while stirring. Salt & pepper to taste.

* Per serving · 4 servings · Values may vary.