Best Chick Peas And Spinach Tapas Recipes

ESPINACAS CON GARBANZOS (SPINACH AND CHICKPEAS)

Espinacas con Garbanzos (Spinach and Chickpeas) image

A Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) that will have you craving another bite!

Provided by Lauren Aloise

Categories Main

Time 30m

Number Of Ingredients 13

Ingredients

1 jar garbanzo beans (chickpeas)
10 ounces fresh spinach (washed. (One large bag or around 300 grams/10 ounces).)
2 thick slices of day old bread (sourdough works well with crusts removed and cut into cubes)
15 blanched unsalted Marcona almonds
1/4 cup tomato sauce ((60ml))
3 garlic cloves (chopped)
Extra virgin olive oil
2 tbsp Sherry vinegar (or red wine vinegar if sherry vinegar is hard to come by)
1 tsp ground cumin
Ground cayenne pepper (to taste)
1 tsp Salt ((more to taste))
Black pepper (to taste)
1 tsp Smoked Spanish paprika (I use pimentón dulce, but you could also use pimentón picante)

Steps:

Coat a large saucepan with extra virgin olive oil (approx. 2 tbsp) and heat to medium high
Before the oil gets too hot, add the spinach (in batches if necessary)
Sauté the spinach until just wilted and remove to strain in a colander
Re-coat the pan with olive oil and add in the bread cubes and raw almonds. Fry until the bread and almonds are browned and crispy on each side
Add the chopped garlic, cumin, cayenne and black pepper and sauté for a couple of minutes, until the garlic is fragrant and turning brown
Transfer the ingredients to a blender/food processor and add the sherry vinegar
Blend the ingredients together until you have a thick paste (you can add a few tablespoons of water if needed to blend easier, but don't over blend and make it gooey)
Return the paste to the saucepan and add your garbanzo beans and tomato sauce
Stir gently until the chickpeas are fully coated by the sauce and add a bit of water to thin things out
Add the spinach and stir gently until it is evenly incorporated and hot
Season with salt and pepper
Once plated, drizzle a swirl of extra virgin olive oil on top of each dish, then sprinkle a small amount of smoked Spanish paprika on top
Enjoy!

Nutrition Facts : Calories 121.93 kcal, Carbohydrate 12.88 g, Protein 5.05 g, Fat 6.5 g, SaturatedFat 0.87 g, Cholesterol 0.18 mg, Sodium 289.07 mg, Fiber 3.27 g, Sugar 2.1 g, ServingSize 1 serving

CHICK-PEAS AND SPINACH TAPAS

Chick-Peas and Spinach Tapas image

Provided by Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

10 ounces fresh spinach leaves, rinsed, or 1 (10-ounce) package frozen leaf spinach
19-ounce can (2 cups) chick-peas, drained and rinsed
1 red bell pepper, finely diced
1 tablespoon snipped fresh chives
1 to 2 lemons, juiced or to taste
1/4 to 1/3 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste

Steps:

If using fresh spinach: Cook the spinach in a saucepan with the water clinging to its leaves, stirring, until wilted. Drain, squeeze dry, and finely chop. If using frozen spinach, follow package directions, drain, squeeze dry, and finely chop.
In a bowl combine the spinach with the chick peas, pepper, chives, lemon juice, oil, salt, and pepper. Serve as is or chilled with toasted bread or as a filling for pita pockets.