Espinacas con Garbanzos (Andalusian Spinach and Chickpeas)

A quick stew recipe with a few simple ingredients and a flavorful mix of spices. Serve with a nice rustic bread. Use the leftover chickpea liquid to make Aquafaba Chocolate Mousse for dessert!

Recipe

1 loaf crusty bread
(2) 15-oz. cans chickpeas (1 can drained, 1 can undrained)
1-1/2 c. chicken broth
6 T. olive oil, divided
6 garlic cloves, minced
1 T. smoked paprika
1 tsp. ground cumin
1/2 tsp. Kosher salt
1/8 tsp. ground cinnamon
1/8 tsp. cayenne pepper
1 small pinch saffron
2 plum tomatoes, halved lengthwise, flesh shredded on large holes of box grater and skins discarded
4 tsp. sherry vinegar (or red wine vinegar), plus extra for seasoning
10 oz. frozen chopped spinach, thawed and squeezed dry

Combine chickpeas and broth in a large saucepan and bring to a boil over high heat. Turn heat down to maintain a simmer and cook until level of liquid is just below top layer of chickpeas, about 10 minutes.

Cut a 1-1/2 oz. piece from the loaf of bread and tear into 1-inch pieces. Process in food processor until finely ground (about 3/4 c. crumbs). Heat 1/4 c. olive oil in a 10-inch nonstick skillet over medium heat until just shimmering. Add the bread crumbs and cook, stirring frequently, until deep golden brown, about 4 minutes. Add garlic, paprika, cumin, salt, cinnamon, cayenne and saffron and cook until fragrant, 30 seconds. Stir in tomatoes and vinegar. Remove from heat.

Stir bread mixture and spinach into chickpeas. Continue to simmer, stirring occasionally, until mixture is thick and stew-like, 5 to 10 minutes longer. Off heat, stir in remaining 2 T. olive oil. Cover and let stand for 5 minutes. Season with salt and extra vinegar to taste. Serve with a slice of bread. I added a little swirl of olive oil to my serving.