Spinach and Chickpeas
Photo © Deb Perelman
- 1/2 pound (230 grams) dried chickpeas, cooked until soft and tender
- 6 tablespoon olive oil
- 1 pound (450 grams) spinach, washed
- 2 slices from sandwich loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
- 1/2 cup (4 ounces) tomato sauce
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon ground cumin
- Pinch of red pepper flakes
- 1 1/2 tablespoons red wine vinegar
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper
- Lemon juice, to taste
- Produce
- Chickpeas, dried (1/2 pound)
- Cumin, ground (1/2 teaspoon)
- Spinach (1 pound)
- Condiments
- Red wine vinegar (1 1/2 tablespoons)
- Tomato sauce (1/2 cup)
- Cooking & Baking
- Garlic cloves (3)
- Olive oil (6 tablespoon)
- Paprika, smoked (1/2 teaspoon)
- Red pepper flakes (1 Pinch)
- Salt and freshly ground black pepper (1)
- Bread & Baked Goods
- 2 slices from sandwich loaf bread (2 1/2 ounces)
- Drinks
- Lemon juice (1)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published March 17, 2010 (2 years ago).
680 people saved this recipe.
