MOROCCAN SPINACH AND CHICKPEAS

MOROCCAN SPINACH AND CHICKPEAS image

Yield 2 servings

Number Of Ingredients 13

3 tablespoons olive oil
1/2 pound fresh curly spinach, rinsed
Kosher salt
1 (15-ounce) can chickpeas, drained and rinsed
1/2-inch slice from a country loaf, cut into cubes
1/4 cup tomato sauce
2 medium cloves garlic, thinly sliced
1/4 teaspoon ground cumin
pinch red pepper flakes
2 teaspoons red wine vinegar
Freshly cracked black pepper
1/4 teaspoon smoked paprika
1 lemon, cut into wedges

Steps:

Pour half of the oil into a large saucepan over medium heat. Add the spinach and a pinch of salt. Stir constantly, and cook until the leaves just wilt, about 4 minutes. Drain contents in a colander. Rinse out saucepan and dry with paper towel. Add 1 tablespoon of remaining oil to the saucepan and return it to medium heat. Toss in the bread cubes. Cook, stirring often, until browned all over, about 5 minutes. Add the rest of the olive oil along with the garlic, cumin, and red pepper flakes. Cook, stirring often, until fragrant, about 1 minute (If garlic begins to burn, remove contents from pan immediately). Transfer the bread mixture to a food processor. Pour in the vinegar and process into a paste. Add the paste back to the saucepan along with the tomato sauce and chickpeas. Turn the heat to medium, and cook until the chickpeas have absorbed the flavors, about 5 minutes. Quickly chop the drained spinach, and then add it to the saucepan. Season mixture with salt and pepper. As soon as the chickpeas and spinach are warm, turn off the heat. Serve with sprinkling smoked paprika and fresh lemon juice.