Sunday, April 18, 2010

Spinach and Garbanzo Beans

Eureka! Quick, easy, delicious, comfort food. What more can you ask for? I have made this twice in the past week, and taken leftovers for lunch. Smoked paprika adds a warm, well -- smoky -- flavor. It is not your mother's paprika. The recipe is super flexible, so have your way with it. Leave out the bread, add more tomato sauce, do what you will.Let me know what you discover.

I love this as a main dish. Serve it with pita chips or a good, rustic bread with olive oil. It is also ideal for a tapas party dish. This recipe comes from Smitten Kitchen.

  • 4 T olive oil, divided
  • 3 cloves garlic, minced
  • 1 1/2 cups good bread, crust removed, cut into 1/2 inch cube 
  • 1/2 t cumin
  • pinch crushed red pepper flakes
  • 2 T white wine vinegar (or red)
  • 1 can garbanzo beans (chickpeas) drained and rinsed
  • 2/3 cup tomato sauce ( I had an open jar of "Hot Sicilian", a current favorite)
  • 1 10 oz package pre-washed spinach
  • smoked paprika to sprinkle on top, optional
  • lemon juice to drizzle on top, optional
  1. In a deep skillet, heat 2 T olive oil. Fry the bread cubes until they are golden (about 3-4 minutes) then add the remaining olive oil, garlic, cumin, and crushed red pepper.
  2. Transfer to blender or food processor, add vinegar, and process to a coarse, crumbly paste.
  3. Return to skillet. Add garbanzos and tomato sauce. Cook, stirring occasionally, until beans are hot and thoroughly coated.
  4. Add spinach to mixture in pan. Stir gently until spinach is just wilted (more if you prefer). 
  5. Drizzle with lemon juice and add a dusting of smoke paprika, if you like.

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