Andalusian Spinach

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 lbs fresh spinach
• 1/3 cup olive oil
• 4 cloves garlic, peeled
• 4 slices bread, crusts removed and cut into 4 triangles each
• 1 teaspoon paprika
• 1/8 teaspoon ground cumin
• 1 1/2 cups canned chick-peas, drained (garbanzo beans)
• vinegar, preferably sherry vinegar
• salt
• fresh ground black pepper

Recipe

• 1 wash spinach; remove large stems; do not dry; transfer to a dutch oven; cover and cook over medium heat, stirring several times, until spinach has wilted, about 5 minutes, drain.
• 2 heat oil in a medium-sized skillet over medium heat; add garlic, cook until soft, stirring often, about 10 minutes.
• 3 remove garlic from oil and set aside.
• 4 add bread to oil; cook until browned on both sides, about 3 minutes; drain on paper towels.
• 5 combine garlic and half of the toast triangles in a food processor fitted with a metal blade; puree.
• 6 return bread mixture to pan, stir in paprika and cumin; add spinach and chickpeas; cook over medium heat, stirring often, until heated through, about 5 minutes; season with a few drops of vinegar and salt and pepper to taste.
• 7 add additional water if mixture becomes too dry.
• 8 place mixture in a warmed serving dish and garnish with remaining toast triangles.