Spinach and Chickpeas

(Adapted slightly from Smitten Kitchen)

2-15 ounce cans of chickpeas, drained and rinsed

6 tablespoons olive oil, divided

1 pound fresh spinach, washed

3-1″ slices crusty bread, cut into small cubes

4-5 ounces tomato sauce

3 cloves garlic, minced

1 teaspoon ground cumin

Pinch of red pepper flakes

2 tablespoons red wine vinegar

1 teaspoon smoked paprika

Salt and ground black pepper

 

Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach and a pinch of salt. Stir well until leaves are just wilted. Remove from heat and set aside.

Heat 2 more tablespoons of olive oil in a frying pan over medium heat. Fry the bread cubes for about 5 minutes or until golden brown. Add in the remaining 1 tablespoon of olive oil, garlic, cumin, pepper and smoked paprika. Cook for 1 minute more or until garlic is nutty and golden.

Transfer the bread mixture to a food processor (or use a mortar and pestle) along with the vinegar and process (or mash) to a paste. Return to the fry pan, add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.

Add the spinach to the pan and cook until hot. If mixture seems a bit thick, add a little more tomato sauce or water. Taste and add additional paprika, if desired.

 

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