January 13, 2021
1/2 pound dried chickpeas, cooked until soft and tender or two 15-ounce cans of chickpeas, drained and rinsed6 tablespoon olive oil1 pound spinach, washedA hefty 1-inch slice from a country loaf or about 2 slices from sandwich loaf bread, crusts removed and cut inset small cubes1/2 cup tomato sauce 3 garlic cloves, thinly sliced1/2 teaspoon ground cuminPinch of red pepper flakes1 1/2 tablespoons red wine vinegar1/2 teaspoon smoked paprikaSalt and freshly ground black pepperLemon juice, to taste
Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.
Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.
Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.
If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top, or on fried bread toasts (as the Spanish do).
Recipe Credit: Smitten Kitchen
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