Espinacas con Garbanzos (Spinach and Chickpea Stew)

Ingredients

• •2 cans (19 oz / 540 ml each) canned chickpeas, drained and rinsed
• •5 oz (about 150 g) fresh baby spinach
• •1 cup canned crushed tomatoes
• •1 medium yellow onion, finely diced
• •5 garlic cloves
• •1 thick slice of crusty white bread
• •1 1/2 tsp smoked paprika
• •1 tsp ground cumin
• •1/2 tsp ground coriander
• •1 tbsp sherry vinegar or red wine vinegar
• •3 tbsp olive oil
• •1/2 cup water or vegetable broth
• •3/4 tsp salt

Directions

1. 1Heat 2 tbsp olive oil in a wide skillet over medium heat; fry the bread slice and 3 whole garlic cloves until golden on all sides, then remove.
2. 2In the same pan, fry onion in remaining oil over medium heat for 5 minutes, then add minced remaining 2 garlic cloves, paprika, cumin, and coriander and stir 1 minute.
3. 3Add crushed tomatoes and cook, stirring, for 4 minutes until slightly thickened.
4. 4Blend or pound the fried bread and fried garlic with 2 tbsp water into a coarse paste (picada) using a small blender or mortar and pestle.
5. 5Stir picada into the tomato sauce along with broth, vinegar, and chickpeas.
6. 6Simmer for 8 minutes, lightly mashing a few chickpeas to thicken the stew.
7. 7Fold in spinach in batches and stir until fully wilted, about 2 minutes.
8. 8Season with salt, taste and adjust vinegar, and serve warm with bread.

💡 Frozen chopped spinach (thawed and squeezed dry) works just as well. The fried bread picada is the secret to the stew's body — don't skip it.

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