Name: Espinacas con Garbanzos (Andalusian Spinach and Chickpeas)
Total time: 40 min
Cuisine: Spanish & Portuguese
Ingredients: 1 slice (1 1/2-ounces) crusty bread , torn into 1-inch pieces; 2 (15-ounce) cans chickpeas (1 can drained, 1 can undrained); 1 1/2 cups chicken broth; 6 tablespoons extra-virgin olive oil , divided; 6 garlic cloves , minced; 1 tablespoon smoked paprika; 1 teaspoon ground cumin; 1/4 teaspoon table salt; 1/8 teaspoon cinnamon; 1/8 teaspoon cayenne pepper; 1 small pinch saffron; 2 small plum tomatoes , halved lengthwise, flesh shredded on large holes of box grater and skins discarded; 4 teaspoons sherry vinegar , plus extra for seasoning; 10 ounces frozen chopped spinach , thawed and squeezed dry

Espinacas con Garbanzos (Andalusian Spinach and Chickpeas)

By Andrea Geary

Published on February 1, 2021

Time

40 minutes

Yield

Serves 4 as a main dish

Espinacas con Garbanzos (Andalusian Spinach and Chickpeas)

Ingredients

1 slice (1 ½-ounces) crusty bread, torn into 1-inch pieces2 (15-ounce) cans chickpeas (1 can drained, 1 can undrained)1 ½ cups chicken broth 6 tablespoons extra-virgin olive oil, divided6 garlic cloves, minced1 tablespoon smoked paprika 1 teaspoon ground cumin ¼ teaspoon table salt ⅛ teaspoon cinnamon ⅛ teaspoon cayenne pepper 1 small pinch saffron 2 small plum tomatoes, halved lengthwise, flesh shredded on large holes of box grater and skins discarded4 teaspoons sherry vinegar, plus extra for seasoning10 ounces frozen chopped spinach, thawed and squeezed dry

Before You Begin

For a vegan version of espinacas con garbanzos, substitute vegetable broth or water for the chicken broth. If using chickpeas that you've cooked from dried, use 3⅓ cups of cooked chickpeas and ⅔ cup of the cooking liquid. Use a fruity, spicy, high-quality olive oil here. Red wine vinegar can be substituted for the sherry vinegar. We suggest buying a whole loaf of crusty bread, using a portion for the picada, and serving the remainder with the chickpeas.

Instructions

Process bread in food processor until finely ground (you should have ¾ cup crumbs). Combine chickpeas and broth in large saucepan and bring to boil over high heat. Adjust heat to maintain simmer and cook until level of liquid is just below top layer of chickpeas, about 10 minutes.

While chickpeas cook, heat ¼ cup oil in 10-inch nonstick or carbon-steel skillet over medium heat until just shimmering. Add bread crumbs and cook, stirring frequently, until deep golden brown, 3 to 4 minutes. Add garlic, paprika, cumin, salt, cinnamon, cayenne, and saffron and cook until fragrant, 30 seconds. Stir in tomatoes and vinegar; remove from heat.

Stir bread mixture and spinach into chickpeas. Continue to simmer, stirring occasionally, until mixture is thick and stew-like, 5 to 10 minutes longer. Off heat, stir in remaining 2 tablespoons oil. Cover and let stand for 5 minutes. Season with salt and extra vinegar to taste. Transfer to serving bowl and serve with remaining bread.