Andalusian Spinach with Chickpeas - Roth – Culinary Scene

Name: Andalusian Spinach with Chickpeas - Roth – Culinary Scene
Ingredients: 20 ounces frozen spinach, thawed; 8 Tablespoons extra virigin olive oil, divided; 1/2 cup panko bread crumbs; 4 large garlic cloves, chopped; 1 teaspoon smoked paprika; 1/4 teaspoon crushed red pepper flakes; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/4 teaspoon ground cinnamon; 4 plum tomatoes, chopped; 1 can (about 15 ounces) chickpeas, with their liquid; 1 small pinch sugar; 1 medium-size pinch saffron, pulverized in a mortar and steeped in 2 Tablespoons very hot water; coarse salt (Kosher or sea) and freshly ground black pepper, to taste; 2 Tablespoons sherry wine vinegar; 6 slices baguette (each 1/4 inch thick)

culinaryscene.com

Andalusian Spinach with Chickpeas by: Chef Matt Chatfield Ingredients - 20 ounces frozen spinach, thawed - 8 Tablespoons extra virigin olive oil, divided - 1/2

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Ingredients

20 ounces frozen spinach, thawed
8 Tablespoons extra virigin olive oil, divided
1/2 cup panko bread crumbs
4 large garlic cloves, chopped
1 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
4 plum tomatoes, chopped
1 can (about 15 ounces) chickpeas, with their liquid
1 small pinch sugar
1 medium-size pinch saffron, pulverized in a mortar and steeped in 2 Tablespoons very hot water
coarse salt (Kosher or sea) and freshly ground black pepper, to taste
2 Tablespoons sherry wine vinegar
6 slices baguette (each 1/4 inch thick)