Directions
- 1In a saucepan, simmer the chickpeas in 1.5 cups of chicken broth for 10 minutes, until the liquid is just below the top of the chickpeas.
- 2In the food processor, grind 1.5 ounces of bread into bread crumbs.
- 3In a skillet, toast the bread crumbs with 0.25 cup of extra virgin olive oil over a medium heat for 3-4 minutes.
- 4Add 6 cloves of garlic, 1 tablespoon of smoked paprika, 1 teaspoon of cumin, and 0.25 teaspoon of salt to the skillet.
- 5Add 0.125 teaspoon of cinnamon, 0.125 teaspoon of cayenne pepper, and a pinch of saffron to the skillet and cook for 30 seconds.
- 6Grate 2 plum tomatoes to obtain tomato pulp and add it to the skillet.
- 7Add 4 teaspoons of sherry vinegar to the skillet.
- 8Add the mixture to the saucepan with chickpeas.
- 9Add 10 ounces of thawed and squeezed frozen spinach to the saucepan.
- 10Simmer for 5-10 minutes until it thickens.
Ingredients
- 2 cans chickpeas
- 1.5 cups chicken broth
- 1.5 ounces bread
- 0.25 cup extra virgin olive oil
- 6 cloves garlic
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 0.25 teaspoon salt
- 0.125 teaspoon cinnamon
- 0.125 teaspoon cayenne pepper
- 2 plum tomatoes
- 4 teaspoons sherry vinegar
- 10 ounces frozen spinach
Equipment
food processorchefs knifegratersaucepannon-stick skillet
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