Spinach And Chickpeas (Espinacas Con Garbanzo) Recipe

Name: Spinach And Chickpeas (Espinacas Con Garbanzo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dried chickpeas, cooked until soft and tender* or two 15-ounce cans of chickpeas, drained and rinsed; 6 tablespoon olive oil; 1 pound spinach, washed; A hefty 1-inch slice from a country loaf or about 2 slices from sandwich loaf bread, crusts removed and cut inset small cubes; 1/2 cup (4 ounces) tomato sauce; 3 garlic cloves, thinly sliced; 1/2 teaspoon ground cumin; Pinch of red pepper flakes; 1 1/2 tablespoons red wine vinegar; 1/2 teaspoon smoked paprika**; Salt and freshly ground black pepper; Lemon juice, to taste

Servings: persons

1/2 pound dried chickpeas, cooked until soft and tender* or two 15-ounce cans of chickpeas, drained and rinsed
6 tablespoon olive oil
1 pound spinach, washed
A hefty 1-inch slice from a country loaf or about 2 slices from sandwich loaf bread, crusts removed and cut inset small cubes
1/2 cup (4 ounces) tomato sauce
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika**
Salt and freshly ground black pepper
Lemon juice, to taste

1
Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.
2
Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.
3
Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.
4
If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top, or on fried bread toasts (as the Spanish do).

440

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 12 ingredients. The key ingredients include: 1/2 pound dried chickpeas, cooked until soft and tender* or two 15-ounce cans of chickpeas, drained and rinsed, 6 tablespoon olive oil, 1 pound spinach, washed, A hefty 1-inch slice from a country loaf or about 2 slices from sandwich loaf bread, crusts removed and cut inset small cubes, and more.

Yes, Spinach And Chickpeas (Espinacas Con Garbanzo) 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.

Spinach And Chickpeas (Espinacas Con Garbanzo)

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