LEAH'S MOORISH-STYLE CHICKPEA AND SPINACH STEW

LEAH'S MOORISH-STYLE CHICKPEA AND SPINACH STEW image

Yield 4 people

Number Of Ingredients 12

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9 ounces dried garbonzo beans (chickpeas)
Pinch bicarbonate of soda
6 garlic clove, peeled and whole
1/4 Cup Spanish extra virgin olive oil
2 ounces white sliced bread, whit the crusts removed
2 tablespoons pimento (Spanish sweet paprika)
1 pinch Spanish saffron
2 tablespoons Spanish sherry vinegar
1/2 pound spinach, washed and cleaned
1 teaspoon ground cumin
Salt and pepper to taste
4 poached eggs

Steps:

The day before you cook, soak the chickpeas in clod water with a pinch of bicarbonate soda. The next day, drain and rinse the chickpeas. In a big sauce pan, combine the chickpeas with 2 1/2 quarts of water. Bring to a boil, reduce the heat to low and simmer for two hours, until the chickpeas are tender. Every 10 minutes or so, add 1/2 cup of cold water to slow down the simmering. By the end, the water should have reduced so it is barely covering the chickpeas. Turn off the heat and let it sit. in a small saute pan over medium to low heat, brown the garlic in 1/4 cup of the olive oil. When the garlic is browned, after about 3 minutes, remove from the pan and set aside. Add the bread and brown on both sides, about one minute each side. Remove the bread and set aside. Remove the pan from the heat and allow to cool for a few minutes. Add the pimento and saffron to the saute pan, and the sherry vinegar immediately afterward to prevent the pimento from burning. In a mortar, smash the reserved garlic and the browned bread to make a very thick paste. Bring the chickpeas back to a low boil and add the spinach. Simmer for 5 minutes. Add the pimento mixture along with the garlic and bread paste.to create a thick, stewy sauce. Simmer for another 5 minutes. Season and salt and pepper to taste and serve immediately. Best served with a poached egg on top of each serving.