ESPINACAS CON GARBANZOS (SPINACH AND CHICKPEAS)
A Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) that will have you craving another bite!
Provided by Lauren Aloise
Categories Main
Time 30m
Number Of Ingredients 13
Steps:
- Coat a large saucepan with extra virgin olive oil (approx. 2 tbsp) and heat to medium high
- Before the oil gets too hot, add the spinach (in batches if necessary)
- Sauté the spinach until just wilted and remove to strain in a colander
- Re-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 side
- Add the chopped garlic, cumin, cayenne and black pepper and sauté for a couple of minutes, until the garlic is fragrant and turning brown
- Transfer the ingredients to a blender/food processor and add the sherry vinegar
- Blend the ingredients together until you have a thick paste (you can add a few tablespoons of water if needed to blend easier, but don't over blend and make it gooey)
- Return the paste to the saucepan and add your garbanzo beans and tomato sauce
- Stir gently until the chickpeas are fully coated by the sauce and add a bit of water to thin things out
- Add the spinach and stir gently until it is evenly incorporated and hot
- Season with salt and pepper
- Once plated, drizzle a swirl of extra virgin olive oil on top of each dish, then sprinkle a small amount of smoked Spanish paprika on top
- Enjoy!
Nutrition Facts : Calories 121.93 kcal, Carbohydrate 12.88 g, Protein 5.05 g, Fat 6.5 g, SaturatedFat 0.87 g, Cholesterol 0.18 mg, Sodium 289.07 mg, Fiber 3.27 g, Sugar 2.1 g, ServingSize 1 serving
ANDALUSIAN CHICKPEA AND SPINACH SOUP
A simple peasant soup that is often served with toasted or fried bread doused with vinegar, pine nuts, hard-boiled egg and parsley added at the end, this is a filling and comforting soup that is still suitable for a late spring/early summer meal.
Provided by Martha Rose Shulman
Categories soups and stews, main course
Time 3h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Drain the chickpeas and combine with 1 quart fresh water in a large saucepan. Bring to a boil, reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until tender, 30 minutes to an hour.
- Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, paprika and a generous pinch of salt and cook, stirring often, until the tomatoes cook down to a fragrant sauce, 10 to 15 minutes.
- Add the chickpeas with their liquid, the potatoes, wine, more salt to taste, pepper, and 2 cups water. Bring to a boil, reduce the heat to low and cook until the potatoes are tender, about 30 minutes.
- Stir in the remaining garlic, the saffron and the spinach and simmer another 5 minutes. Add freshly ground pepper, taste and adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 7 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 665 milligrams, Sugar 7 grams
ANDALUSIAN SPINACH
A terrific side dish to serve with ham or roast chicken. This comes from chefs Rick Tramonto and Gale Gand but I found it in the Chicago Tribune some years ago. It's quite spicy so if you do not care for garlic, cumin or paprika please keep looking for a recipe that would suit you better than this one does :)
Provided by Hey Jude
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash spinach; remove large stems; do not dry; transfer to a Dutch oven; cover and cook over medium heat, stirring several times, until spinach has wilted, about 5 minutes, drain.
- Heat oil in a medium-sized skillet over medium heat; add garlic, cook until soft, stirring often, about 10 minutes.
- Remove garlic from oil and set aside.
- Add bread to oil; cook until browned on both sides, about 3 minutes; drain on paper towels.
- Combine garlic and half of the toast triangles in a food processor fitted with a metal blade; puree.
- Return bread mixture to pan, stir in paprika and cumin; add spinach and chickpeas; cook over medium heat, stirring often, until heated through, about 5 minutes; season with a few drops of vinegar and salt and pepper to taste.
- Add additional water if mixture becomes too dry.
- Place mixture in a warmed serving dish and garnish with remaining toast triangles.
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