Espinacas con Garbanzos (Andalusian Spinach and Chickpeas)
Andalusian espinacas con garbanzos—a merger of meltingly soft chickpeas, fruity olive oil, and garlic with tender spinach and spices—is the finest example of culinary fusion.
Gather Your Ingredients
Key Equipment
Before You Begin
For a vegan version of espinacas con garbanzos, substitute vegetable broth or water for the chicken broth. If using chickpeas that you've cooked from dried, use 3⅓ cups of cooked chickpeas and ⅔ cup of the cooking liquid. Use a fruity, spicy, high-quality olive oil here. Red wine vinegar can be substituted for the sherry vinegar. We suggest buying a whole loaf of crusty bread, using a portion for the picada, and serving the remainder with the chickpeas.
Instructions
1.
Process bread in food processor until finely ground (you should have ¾ cup crumbs). Combine chickpeas and broth in large saucepan and bring to boil over high heat. Adjust heat to maintain simmer and cook until level of liquid is just below top layer of chickpeas, about 10 minutes.
2.
While chickpeas cook, heat ¼ cup oil in 10-inch nonstick or carbon-steel skillet over medium heat until just shimmering. Add bread crumbs and cook, stirring frequently, until deep golden brown, 3 to 4 minutes. Add garlic, paprika, cumin, salt, cinnamon, cayenne, and saffron and cook until fragrant, 30 seconds. Stir in tomatoes and vinegar; remove from heat.
3.
Stir bread mixture and spinach into chickpeas. Continue to simmer, stirring occasionally, until mixture is thick and stew-like, 5 to 10 minutes longer. Off heat, stir in remaining 2 tablespoons oil. Cover and let stand for 5 minutes. Season with salt and extra vinegar to taste. Transfer to serving bowl and serve with remaining bread.
Test Kitchen Techniques
Recommended Reading
More From America's Test Kitchen
0 Comments
Posting GuidelinesFROM OUR TV SPONSORS
We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.