Espinacas con garbanzos (spinach with garbanzo beans) is a popular dish in southern Spain's Andalusia region. There, it's often served as a tapa, or appetizer, piled on pieces of toast and presented with a glass of sherry. In this menu, it accompanies the phyllo purses. The breadcrumbs help thicken the liquid to coat the spinach and chickpeas.
Heat olive oil in a Dutch oven over medium-high heat. Add onion; sauté 2 minutes. Add red pepper and garlic, and sauté 1 minute. Add cumin; cook 30 seconds, stirring constantly. Add water, breadcrumbs, sherry, saffron, and chickpeas; cook 2 minutes or until slightly thick, stirring frequently. Add half of spinach; cook 2 minutes or until spinach wilts. Repeat procedure with remaining spinach. Remove from heat. Stir in parsley and remaining ingredients.
THE FIRST TIME I MADE THIS, I DIDN'T HAVE ANY CHICKPEAS (WHICH I LOVE) BUT IT WAS DELICIOUS. BUT THE SECOND TIME I MADE IT I DID HAVE THE CHICKPEAS AND GUESS WHAT? HUBBY AND I BOTH AGREED, IT WAS BETTER WITHOUT THEM IN THIS PARTICULAR RECIPLE. GO FIGURE.
It's a great summertime recipe for chickpea or spinach fans, like me.
As I had no breadcrumbs I mashed part of the cooked chickpea, and it gave very good result.
I ate it as a main, so at the end I crumbled over it some fresh cheese, and served with homemade herby rolls. Tasted delicious!! I'll definitely make it again!
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