Espinacas con Garbanzos
Espinacas con Garbanzos, a classic dish deeply rooted in Spanish cuisine, beautifully marries the earthy flavors of spinach and the creamy, hearty texture of chickpeas. This culinary delight is further elevated by the crunch of Marcona almonds and the rich tanginess of tomato sauce, creating a harmonious blend of textures and tastes that celebrate the simplicity and richness of its ingredients. My journey to mastering Espinacas con Garbanzos began with a memorable trip that allowed me to experience the vibrant culture and gastronomy of Spain firsthand. Driven by the desire to recreate this comforting taste of Spain for friends and family, I embarked on a culinary quest, experimenting with ingredients and techniques until achieving the perfect balance of flavors. The process was a delightful exploration of Spanish cooking traditions, culminating in a recipe that I am thrilled to share. Espinacas con Garbanzos is more than just a meal; it's an invitation to explore the heart of Spanish cuisine, offering warmth and nourishment with every bite.
Equipment
- 1 large pan
Ingredients
- Black pepper to taste
- 1 teaspoon Spanish paprika
- Ground cayenne pepper
- 1 teaspoon salt
- 2 tablespoon Sherry vinegar
- 1 teaspoon ground cumin
- 1 jar garbanzo beans
- 3 garlic cloves
- Extra virgin olive oil
- 10 ounces spinach
- 15 Marcona almonds
- 1/4 cup tomato sauce
- 2 thick slices of bread
Instructions
- Heat 2 tablespoons extra virgin oil in a large pan over a large skillet.
- Remove the greens from the pan after it has wilted and drained it in a strainer.
- On each side, fry till the toast and nuts are golden and crispy.
- In a saucepan with olive oil, toast cubed toast, and nuts.
- Sauté for a few minutes, till the garlic is aromatic and brown, then add the chopped onion, cumin, pepper, and garlic powder.
- In a frying pan, toast bread cubes with garlic and nuts.
- Add the wine vinegar to the components in a blender/food mixer.
- In an immersion blender, combine fried garlic, almonds, and bread cubes.
- Garbanzo beans and tomato paste in a frying pan with hazelnut, garlic, and bread paste.
- Stirring occasionally until the chickpeas are completely coated in the sauce, then thin with a little water if necessary.
- Pour a swirl of olive oil over each dish after it's been plated, then top with a tiny quantity of smoked Spanish paprika.