Andalusian Spinach
Ingredients
- 2 lbs fresh spinach ⓘ
- 1/3 cup olive oil ⓘ
- 4 cloves garlic, peeled ⓘ
- 4 slices bread, crusts removed and cut into 4 triangles each ⓘ
- 1 teaspoon paprika ⓘ
- 1/8 teaspoon ground cumin
- 1 1/2 cups canned chick-peas, drained (garbanzo beans) ⓘ
- vinegar, preferably sherry vinegar ⓘ
- salt ⓘ
- fresh ground black pepper ⓘ
Instructions
- Wash spinach; remove large stems; do not dry; transfer to a Dutch oven; cover and cook over medium heat, stirring several times, until spinach has wilted, about 5 minutes, drain.
- Heat oil in a medium-sized skillet over medium heat; add garlic, cook until soft, stirring often, about 10 minutes.
- Remove garlic from oil and set aside.
- Add bread to oil; cook until browned on both sides, about 3 minutes; drain on paper towels.
- Combine garlic and half of the toast triangles in a food processor fitted with a metal blade; puree.
- Return bread mixture to pan, stir in paprika and cumin; add spinach and chickpeas; cook over medium heat, stirring often, until heated through, about 5 minutes; season with a few drops of vinegar and salt and pepper to taste.
- Add additional water if mixture becomes too dry.
- Place mixture in a warmed serving dish and garnish with remaining toast triangles.
Nutrition & Diet Analysis (per serving)
645
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).