Chickpeas with Spinach -- Garbanzos con Espinacas -

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Chickpeas with Spinach -- Garbanzos con Espinacas

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By Janet Mendel

Posted December 30th, 2007

This article is reprinted with permission from My Kitchen in Spain, by Janet Mendel, (2005, Frances Lincoln Publishers)

Servings:	6
Author Notes:	This meatless potaje (pottage) comes from Seville in Andalusia. It’s such a popular dish that it’s served even in tapa bars.
Ingredients:	2 tablespoons olive oil 1 onion, chopped 2 garlic cloves, 1 chopped and 1 left whole 1 tomato, peeled, seeded, and chopped 1 1/2 teaspoons pimenton (Spanish paprika) 1/2 teaspoon ground cumin 1/8 teaspoon ground cayenne pepper pinch of cloves 1/4 teaspoon saffron threads 8 peppercorns 4 cups cooked chickpeas, cooking liquid reserved 1 cup cooked and chopped spinach salt
Instructions:	Serves 6 As An Entrée; 12 As a Tapa In a large saucepan, heat the oil over medium heat. Add the onion and chopped garlic and sauté for 2 minutes. Add the tomato and cook until slightly reduced, 5 minutes. Stir in the pimenton, cumin, cayenne, and cloves. In a mortar, crush the saffron and peppercorns with the remaining clove of garlic. Dissolve the spices in 3 tablespoons of water and add to the pan with the chickpeas and 2 cups of their liquid, the spinach, and salt to taste. Cover and simmer over medium-low heat for 20 minutes, adding additional water if necessary. The mixture should be juicy, not soupy. Serve hot.