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Spinach with Chickpeas and Spices

Yield 8 servings (serving size: about 2/3 cup)
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.

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onion
  • 1/4 teaspoon crushed red pepper
  • 4 garlic cloves, minced
  • 3/4 teaspoon ground cumin
  • 1 1/2 cups water
  • 1/4 cup dry breadcrumbs
  • 2 tablespoons dry sherry
  • 1/4 teaspoon saffron threads, crushed
  • 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
  • 2 (10-ounce) packages fresh spinach
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calories 141
  • caloriesfromfat 25 %
  • fat 3.9 g
  • satfat 0.3 g
  • monofat 2 g
  • polyfat 1.3 g
  • protein 6.3 g
  • carbohydrate 21.6 g
  • fiber 6 g
  • cholesterol 0.0 mg
  • iron 3.6 mg
  • sodium 490 mg
  • calcium 116 mg

How to Make It

  1. 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.