Prep 25 mins
Cook 5 mins
Good healthy eating. You might also want to add some lemon juice at the end, or just serve this with lemon wedges. I also usually add feta cheese. Enjoy.
- 1 lb fresh spinach, thoroughly washed, chopped
- 4 tablespoons extra virgin olive oil
- 2 -4 whole garlic cloves
- 1 -2 slice white bread, coarsely chopped
- 1 tablespoon red wine vinegar
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon cayenne pepper (to taste)
- salt & freshly ground black pepper
- 1 -2 cup canned chick-peas, rinsed and drained
- Cook the spinach in a dry skillet over moderate heat with just the water that clings to the leaves until the spinach is tender and dry.
- Set aside. In the same skillet, heat half the oil and fry the garlic and bread until both are golden brown. Transfer to an electric blender or food processor, add the spices, salt, and pepper, and process until smooth. Heat the remaining oil in the skillet and saute the garlic mixture until it forms a thick sauce - add a little water if necessary.
- Stir in the reserved spinach and chickpeas and heat through. Serve hot or at room temperature.
Yum! It even worked with defrosted frozen spinach, as that was all I had on hand. I used the end of a loaf of wheat bread I'd made a few days before, and added the vinegar to the food processor. I think I'll add more chickpeas next time, but this was great!
Very tasty dish! To bring the recipe to the next level I used whole wheat sourdough in place of white bread. Love the combination of flavors. Didn't know when to add the red wine vinegar so I added it with the bread when I processed it. I did have to add about 1 tablespoon of water to make the garlic mixture more sauce consistency. Served with Recipe #175122. Thank you for posting this easy and delicious recipe. I will be making this again very soon! cg ;)