Spinach and Chickpeas


 

Adapted from Smitten Kitchen

1 15-ounce can of chickpeas, drained and rinsed
6 tablespoon olive oil
1 box frozen chopped spinach, thawed
About 2 slices from sandwich loaf bread, crusts removed and cut into small cubes
1/2 cup (4 ounces) tomato sauce
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
Lemon juice, to taste

Heat up the spinach. I use a box of frozen spinach, but if you use the real stuff, cook it and drain it.

Heat 2 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.

Use a mortar and pestle (or a spoon and a lot of force, in my case) 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).

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