The breadcrumbs thicken the juices in the spinach mixture.
1 teaspoon olive oil
4 garlic cloves
1/4 teaspoon cracked black pepper
2 (1-ounce) slices whole-grain bread, toasted and torn into pieces
1/2 teaspoon ground cumin
1/8 teaspoon crushed red pepper
1 cup water
1 tablespoon paprika
1 tablespoon white vinegar
10 cup coarsely chopped spinach
1 (15-ounce) can chickpeas (garbanzo beans), drained
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add garlic and black pepper; sauté 2 minutes or until golden. Combine garlic mixture, bread slices, cumin, and red pepper in a food processor; process until crumbs are fine. Add water, paprika, and vinegar; process until well-blended.
Combine the breadcrumb mixture, spinach, and chickpeas in a skillet; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.