Espinacas con Garbanzos (Andalusian Spinach and Chickpeas) Recipe

Name: Espinacas con Garbanzos (Andalusian Spinach and Chickpeas) Recipe
Total time: 40 min
Ingredients: 1 slice (1 1/2-ounces) crusty bread, torn into 1-inch pieces; 2 (15-ounce) cans chickpeas (1 can drained, 1 can undrained); 1 1/2 cups chicken broth; 6 tablespoons extra-virgin olive oil, divided; 6 garlic cloves, minced; 1 tablespoon smoked paprika; 1 teaspoon ground cumin; 1/4 teaspoon table salt; 1/8 teaspoon cinnamon; 1/8 teaspoon cayenne pepper; 1 small pinch saffron; 2 small plum tomatoes, halved lengthwise, flesh shredded on large holes of box grater and skins discarded; 4 teaspoons sherry vinegar, plus extra for seasoning; 10 ounces frozen chopped spinach, thawed and squeezed dry

www.americastestkitchen.com

Española Con Garbanzos blends tender spinach and hearty chickpeas with flavorful spices in a dish that's rich in history and taste.

Keywords

Main Courses
Side Dishes
Spanish & Portuguese
Weeknight

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Ingredients

1 slice (1 1/2-ounces) crusty bread, torn into 1-inch pieces
2 (15-ounce) cans chickpeas (1 can drained, 1 can undrained)
1 1/2 cups chicken broth
6 tablespoons extra-virgin olive oil, divided
6 garlic cloves, minced
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/4 teaspoon table salt
1/8 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1 small pinch saffron
2 small plum tomatoes, halved lengthwise, flesh shredded on large holes of box grater and skins discarded
4 teaspoons sherry vinegar, plus extra for seasoning
10 ounces frozen chopped spinach, thawed and squeezed dry