Spinach and Chickpeas
Spinach and Chickpeas
This Moroccan dish has Spanish influences; with Spain being right across the Alboran sea. What makes this dish unique is that cubed bread is sautéed with garlic and spices, then processed into a paste with red wine vinegar. The paste is used as a thickening agent to bring all of the ingredients together. The spinach and chickpeas are seasoned with smoked paprika and a little freshly squeezed lemon juice to add acidity.
Equipment
- food processor
Ingredients
- 4 tbsp olive oil
- 8 oz baby spinach
- 15 oz canned chickpeas drained
- 1 slice bread cubed
- 1/4 cup tomato sauce
- 3 garlic cloves sliced
- 1 tsp ground cumin
- 1/4 tsp crushed red pepper
- 2 tsp red wine vinegar
- 1/2 tsp smoked paprika
- salt and pepper to taste
- lemon juice
Instructions
- Heat up 2 tbsp of the oil in a sauté pan over medium high heat. Add in the spinach. Season with salt.
- Cook for 4 minutes until it is wilted. Remove from the pan.
- Add in 1 tbsp of oil. Sauté the bread cubes for 5 minutes.
- Add in the last tbsp of oil and sauté the garlic, cumin, and chili flakes for a minute.
- Add the contents of the pan to a food processor. Pour in the red wine vinegar.
- Process into a paste.
- Add the paste back into the sauté pan with the chickpeas and tomato sauce. Cook for 5 minutes.
- Add the spinach back in. Cook for a minute. Season with salt, pepper, and smoked paprika.
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