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Spanish
Chickpeas with Spinach

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Comments: 4
 

Recipe

Chickpeas are widely used in Spain as a basis for a variety of beautifully seasoned stews such as this one.

Yield: Makes 4 servings
Prep time: 15 Mins
Cooking time: 10 Mins

Ingredients

  • 3 tbsp olive oil
  • 1 thick slice of crusty white bread, torn into small pieces
  • 1 lb 10 oz (750g) leaf spinach
  • One 15 oz (240g) can chickpeas, drained and rinsed
  • 2 garlic cloves, finely chopped
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper
  • 1 tbsp sherry vinegar

Directions

1. Heat 2 tbsp of oil in a frying pan. Add the torn bread and fry, stirring occasionally, until crisp. Transfer to paper towels to drain.

2. Remove any thick stems from the spinach. Wash the spinach well and shake off any excess water. Put the spinach in a large saucepan and cook over low heat, stirring often until it has wilted. Drain in a colander and cool. A handful at a time, squeeze out as much liquid as possible. Transfer to a chopping board and chop coarsely.

3. Add the remaining oil in the frying pan over medium-high heat. Add the spinach and cook, stirring often, about 3 minutes, until warmed through. Add the chickpeas, garlic, paprika, and cumin. Season with salt and pepper. Crumble in the fried bread.

4. Add the vinegar and 2 tbsp water, and cook, stirring often, about 5 minutes, until the chickpeas are hot. Serve immediately.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

228kcal (11%)
220mg (22%)
56mg (93%)
894mcg RAE (30%)
1177mg
169mg
9g
1g
7g
25g
0mg (0%)
670mg (28%)
2g (8%)
12g (18%)
6mg (36%)
 

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  • karin a

    04.11.12 Flag comment

    In advertently opened Cannellini beans instead of chickpeas. Also had to substitute rice wine vinegar and hot paprika as that was what was in the pantry. I loved this recipe, the only thing I would add next time (other than the correct ingredients) would be lemon zest and lemon juice to really ramp up the acidity.

  • parksloper

    02.11.12 Flag comment

    This has seriously become my latest go-to vegetarian dish to bring for lunch. I love the tang of the vinegar.
    I've been cooking this sans bread but I'm sure it would only make this more addictive.

  • acovey

    04.05.11 Flag comment

    Excellent: quick, tasty, easy to prepare. It brings me back to my days in Spain.

  • raviiyer

    02.26.10 Flag comment

    Stir fried the bread in ghee (Indian clarified butter) and added 1 chopped sweet red pepper. Gives it is a distinct look and retains most of the flavor

 

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