Spanish Chickpeas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
0.666 cup Kroger Breadcrumbs Plain (by SHIMMERINGFADES) 1 package (10 oz) Spinach, fresh .5 cup Spaghetti/Marinara Sauce (tomato sauce) 3 clove Garlic 459 grams Chickpeas (garbanzo beans) Extra virgin olive oil2 Tablespoons Sherry vinegar (or red wine vinegar if sherry vinegar is hard to come by)1 teaspoon ground cuminGround cayenne pepper (to taste)SaltBlack pepper (to taste)Smoked Spanish paprika.25 cup, sliced Almonds
Coat a large saucepan with extra virgin olive oil (approx. 2 T) 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 (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!
Serving Size: makes 4 servings about a cup each
Number of Servings: 4
Recipe submitted by SparkPeople user BRIGHT_EYD.
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 (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!
Serving Size: makes 4 servings about a cup each
Number of Servings: 4
Recipe submitted by SparkPeople user BRIGHT_EYD.
Nutritional Info Amount Per Serving
- Calories: 281.4
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 661.5 mg
- Total Carbs: 45.8 g
- Dietary Fiber: 8.6 g
- Protein: 12.2 g
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