SPINACH AND CHICKPEAS

Spinach and Chickpeas image

Provided by Mark Bittman

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 or 3 slices crusty bread, for crumbs
2 cloves garlic, minced
1/4 cup plus 1 tablespoon olive oil
1 pound spinach
1 teaspoon pimenton (smoked paprika)
1 teaspoon ground cumin
16-ounce can or 2 cups cooked chickpeas
1 tablespoon sherry vinegar

Steps:

Pulse bread in a food processor to make crumbs. Saute garlic in 1/4 cup olive oil until fragrant, then add bread crumbs and stir frequently until evenly toasted; remove.
Add remaining oil to the pan and add the spinach, along with the pimenton and cumin. Cook until it is quite soft, about 10 minutes.
Add the chickpeas to the pan and cook for 5 minutes or so. When ready to serve, stir in the sherry vinegar and sprinkle with the toasted bread crumbs.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 17 grams, Carbohydrate 45 grams, Fat 21 grams, Fiber 12 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 459 milligrams, Sugar 7 grams, TransFat 0 grams

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