Spinach with Chickpeas and Spices |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Espinacas con garbanzos (spinach with garbanzo beans) is a popular dish in southern Spain's Andalusia region. There, it's often served as a tapa, or appetizer, piled on pieces of toast and presented with a glass of sherry. In this menu, it accompanies the phyllo purses. The breadcrumbs help thicken the liquid to coat the spinach and chickpeas. Ingredients:
1 tablespoon olive oil |
1 1/2 cups chopped onion |
1/4 teaspoon crushed red pepper |
4 garlic cloves, minced |
3/4 teaspoon ground cumin |
1 1/2 cups water |
1/4 cup dry breadcrumbs |
2 tablespoons dry sherry |
1/4 teaspoon saffron threads, crushed |
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained |
2 (10-ounce) packages fresh spinach |
1 tablespoon chopped fresh parsley |
1 tablespoon fresh lemon juice |
3/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Heat olive oil in a Dutch oven over medium-high heat. Add onion; sauté 2 minutes. Add red pepper and garlic, and sauté 1 minute. Add cumin; cook 30 seconds, stirring constantly. Add water, breadcrumbs, sherry, saffron, and chickpeas; cook 2 minutes or until slightly thick, stirring frequently. Add half of spinach; cook 2 minutes or until spinach wilts. Repeat procedure with remaining spinach. Remove from heat. Stir in parsley and remaining ingredients.
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