Hey Jude's Note:
A terrific side dish to serve with ham or roast chicken. This comes from chefs Rick Tramonto and Gale Gand but I found it in the Chicago Tribune some years ago. It's quite spicy so if you do not care for garlic, cumin or paprika please keep looking for a recipe that would suit you better than this one does :)
My Private Note
Units: US | Metric
- 1Wash spinach; remove large stems; do not dry; transfer to a Dutch oven; cover and cook over medium heat, stirring several times, until spinach has wilted, about 5 minutes, drain.
- 2Heat oil in a medium-sized skillet over medium heat; add garlic, cook until soft, stirring often, about 10 minutes.
- 3Remove garlic from oil and set aside.
- 4Add bread to oil; cook until browned on both sides, about 3 minutes; drain on paper towels.
- 5Combine garlic and half of the toast triangles in a food processor fitted with a metal blade; puree.
- 6Return bread mixture to pan, stir in paprika and cumin; add spinach and chickpeas; cook over medium heat, stirring often, until heated through, about 5 minutes; season with a few drops of vinegar and salt and pepper to taste.
- 7Add additional water if mixture becomes too dry.
- 8Place mixture in a warmed serving dish and garnish with remaining toast triangles.
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Nutritional Facts for Andalusian Spinach
Serving Size: 1 (365 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 391.0
- Calories from Fat 187
- Total Fat 20.8 g
- Saturated Fat 2.9 g
- Cholesterol 0.0 mg
- Sodium 620.0 mg
- Total Carbohydrate 42.5 g
- Dietary Fiber 9.8 g
- Sugars 2.1 g
- Protein 13.1 g