Prep 20 mins
Cook 25 mins
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 :)
- 2 lbs fresh spinach
- 1⁄3 cup olive oil
- 4 cloves garlic, peeled
- 4 slices bread, crusts removed and cut into 4 triangles each
- 1 teaspoon paprika
- 1⁄8 teaspoon ground cumin
- 1 1⁄2 cups canned chick-peas, drained (garbanzo beans)
- vinegar, preferably sherry vinegar
- fresh ground black pepper
- Wash 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.
- Heat oil in a medium-sized skillet over medium heat; add garlic, cook until soft, stirring often, about 10 minutes.
- Remove garlic from oil and set aside.
- Add bread to oil; cook until browned on both sides, about 3 minutes; drain on paper towels.
- Combine garlic and half of the toast triangles in a food processor fitted with a metal blade; puree.
- Return 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.
- Add additional water if mixture becomes too dry.
- Place mixture in a warmed serving dish and garnish with remaining toast triangles.
This recipe was okay - but probably not something I will make again. The bread crumbs were a nice additive - (though very garlicy), and I did not care for the spice taste in it - though I am not sure if it was the cumin or paprika or both.