Espinacas con Garbanzos (Spinach and Chickpeas)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 3 garlic cloves chopped
- salt
- 1 teaspoon ground cumin
- extra virgin olive oil
- 1/4 cup tomato sauce
- black pepper (to taste)
- 1 jar (around 500g or 18 ounces) of garbanzo beans (chic but i find that good quality canned beans do the trick nearly as well)
- 1 large bag (around 300 grams/10 ounces) fresh spinach washed
- 2 thick slices of day old bread (sourdough works wel
- 15 blanched unsalted marcona almonds
- 2 tablespoons sherry vinegar (or red wine vinegar if sherry vine
- ground cayenne pepper (to taste)
- smoked spanish paprika (i use pimentã³n dulce but you could also use pimentã³n picante)
- Carbohydrate 6.75900000487487 g
- Cholesterol 0 mg
- Fat 1.9344200001631 g
- Fiber 1.7168124992134 g
- Protein 1.65421500119607 g
- Saturated Fat 0.259757125022653 g
- Serving Size 1 1 Serving (112g)
- Sodium 562.970250474802 mg
- Sugar 5.04218750566148 g
- Trans Fat 0.123986125049836 g
- Calories 45 calories
Coat a large saucepan with extra virgin olive oil (approx. 2 T) and heat to medium highBefore the oil gets too hot, add the spinach (in batches if necessary)Sauté the spinach until just wilted and remove to strain in a colanderRe-coat the pan with olive oil and add in the bread cubes and raw almonds. Fry until the bread and almonds are browned and crispy on each sideAdd the chopped garlic, cumin, cayenne and black pepper and sauté for a couple of minutes, until the garlic is fragrant and turning brownTransfer the ingredients to a blender/food processor and add the sherry vinegarBlend the ingredients together until you have a thick paste (don't over blend and make it gooey)Return the paste to the saucepan and add your garbanzo beans and tomato sauceStir gently until the chickpeas are fully coated by the sauce and add a bit of water to thin things outAdd the spinach and stir gently until it is evenly incorporated and hotSeason with salt and pepperOnce plated, drizzle a swirl of extra virgin olive oil on top of each dish, then sprinkle a small amount of smoked Spanish paprika on topEnjoy!
