Chickpeas With Spinach Garbanzos Con Espinacas Food

SPANISH SPINACH AND CHICKPEAS (ESPINACAS CON GARBANZOS)

Steps:

• Place a medium-sized deep pan (or skillet) over medium heat.
• Add the almonds, cumin, and peppercorns and cook for about 5 minutes. (Note: Make sure you don't burn the spices, so mix often.)
• Transfer into a food processor, ground into powder form, then set aside.
• Place the pan back into the heat and add olive oil.
• Once the oil is ready, cook garlic and onion until it softens.
• Add the crushed tomatoes, salt, and pepper.
• Cover the pan with a lid, lower the heat and simmer for about 20 minutes.
• Pour the stock.
• Add the sherry vinegar and ground almond with spices from earlier.
• Mix to combine everything, then add chickpeas.
• Cover with a lid, adjust heat to medium-high and bring to a boil.
• Adjust heat to medium-low and let simmer for about 10 minutes, or until the sauce has thickened.
• Add the spinach and mix until they've wilted.
• Transfer your Spanish spinach and chickpeas to plates.
• Drizzle with olive oil on top and serve.

GARBANZOS CON ESPINACAS RECIPE (SPINACH AND CHICKPEAS)

Steps:

• Heat up around 3 tablespoons of extra virgin olive oil and add the washed spinach.
• Sauté the spinach until it is just wilted and remove it from the heat.
• Heat up another 3 tablespoons of extra olive oil. Remove the crust from the bread and add it to the pan, together with the raw almonds. Fry until the bread and the almonds are crispy.
• Cut the garlic and add it to the pan as well as one teaspoon of ground cumin, cayenne, and black pepper. Sauté until the garlic turns brown.
• Transfer the ingredients to a blender and add two tablespoons of Sherry vinegar.
• Blend everything until you have a thick paste.
• Add the paste together with one jar of garbanzos and 1/4 cup of tomato sauce to the pan.
• Stir carefully until the garbanzos are covered with the paste and tomato sauce.
• Add the spinach to the pan, season with sea salt and pepper, and stir until everything is well mixed.
• Enjoy your home-made Garbanzos con Espinacas (Spinach and Chickpeas)

ESPINACAS CON GARBANZOS (SPINACH WITH GARBANZO BEANS)

Steps:

• Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.

CHICKPEAS WITH SPINACH

Steps:

• Pick over the chickpeas, discarding any misshapen peas or grit, rinse well, and soak overnight in water to cover. The next day, drain the chickpeas and put them in a saucepan with water to cover by 2 inches. Tie together 4 of the garlic cloves, the onion, and the bay leaf in a piece of cheesecloth and add the sachet to the pan. Add the optional ham hock only if you will not be adding salt cod later, and then bring to a boil over high heat. Reduce the heat to low and simmer uncovered, adding 2 teaspoons salt (less if using the ham hock) after the first 10 minutes of cooking, until the chickpeas are tender, about 1 hour. Remove the pan from the heat, and remove the sachet from the pan. Leave the chickpeas in their cooking liquid. Discard the ham bone. Untie the sachet, discard the bay leaf, and reserve the garlic and onion.
• Place the spinach in a saucepan with only the rinsing water clinging to its leaves and cook over medium heat, stirring and turning constantly with tongs, until wilted, 5 to 6 minutes. Drain well in a sieve, pressing with the back of a spoon. If the leaves seem stringy or too big, you can chop them a bit more. Set aside.
• Heat the oil in a small sauté pan over medium-high heat. Add the bread and the remaining 3 uncooked garlic cloves and fry, turning as needed, until golden, 4 to 5 minutes. Transfer to a blender or small processor, add the saffron, and pulse until pulverized. Add the onion and garlic reserved from the chickpeas, the cumin, paprika, and 1 cup of the chickpea cooking liquid and purée until smooth.
• Add the purée and the spinach to the cooked chickpeas along with the salt cod or the ham, whichever you are using. Place the mixture over low heat, stir well, and bring to a simmer. If it seems dry, add a little water as needed so the stew is spoonable. Season to taste with salt and lots of pepper. Taste and balance the seasoning with vinegar.
• Transfer to a serving dish. If serving with the optional eggs, top with the fried eggs and serve hot, or with the hard-boiled eggs and serve warm.