Prep 10 mins
Cook 20 mins
A delicious and healthy stew that goes well with grilled fish or a nice loaf of crusty bread.
- 2 (15 ounce) cans chickpeas
- 1 teaspoon ground cumin
- 6 garlic cloves, peeled
- 1⁄4 cup extra virgin olive oil
- 1 slice white bread, crust removed
- 2 tablespoons paprika
- 1 pinch saffron (optional)
- 2 tablespoons vinegar (sherry or red wine)
- 1⁄2 lb spinach, washed
- salt and pepper
- Place chickpeas and cumin in large saucepan.
- Add enough water to barely cover chickpeas. Set aside.
- Saute garlic in olive oil in small pan over medium to low heat.
- Remove garlic when browned, about 3 minutes.
- Set aside.
- Toast bread until golden in same pan about one minute per side.
- Remove bread and turn off heat.
- Add paprika and saffron, followed immediately by vinegar to keep paprika from burning.
- Pound garlic and browned bread in a mortar or glass bowl to make a thick paste.
- Bring chickpeas to a low boil, then add spinach, and simmer for 5 minutes.
- Add paprika-saffron mixture and garlic bread paste to create a thick stew.
- Simmer for 5 minutes.
- Season with salt and pepper and serve immediately.
Sorry, but this did not turn out well at all. I did cut the oil down by 1 tbls. but I don't think that change it much. The bread remained gummy and did not disolved in stew. Flavor was very much overpowered by the garlic...which I love. Hate giving low scores, but....