Chickpeas with Spinach

Chickpeas with Spinach



3 tbsp olive oil

1 thick slice crusty white bread, torn into small pieces

1 lb 10 oz fresh spinach

1 15-oz can chickpeas, drained and rinsed

2 garlic cloves, finely chopped

1 tsp sweet paprika

1 tsp ground cumin

salt & freshly ground white or black pepper

1 tbsp sherry vinegar



1. Heat 2 tbsp oil in skillet over medium heat.

Add the torn bread and fry, stirring occasionally, until crisp.

Transfer to paper towels to drain.



2. Remove any thick stems from the spinach.

Wash well, shake off excess water and place in large saucepan.

Cook over low heat, stirring often, until wilted.

Drain in colander and cool. A handful at a time, squeeze out as much liquid as possible, then chop coarsely.



3. Add remaining oil to skillet over medium-high heat.

Add spinach and cook, stirring often, until warmed through, about 3 minutes.

Add chickpeas and spices; crumble in fried bread.



4. Add vinegar and 2 tbsp water.

Cook, stirring often, until chickpeas are hot, about 5 minutes.



Serves 4. Analysis per serving: 227 calories, 9g protein, 12g fat (2g saturated), 7g fiber, 25g carbohydrate, 400 mg sodium



Reprinted with permission from The Illustrated Kitchen Bible by Victoria Blashford-Snell (DK Publishing, http://us.dk.com)



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