Tuesday, July 21, 2009
Moorish-Style Chickpea and Spinach Stew
I heard this recipe a while back on NPR when they were having a "cheap eats" kind of series. It sounded incredible, but I just never got around to making it till today. This recipe would be a lot more involved if you didn't already have chickpeas cooked and ready to go in the freezer (like I almost always do). Wouldn't really sub canned--they're just not as good.
4 cups chickpeas
6 garlic cloves, peeled and whole
1/4 cup Spanish extra-virgin olive oil
2 slices white bread, with the crusts removed
1 tablespoon cayenne pepper (originally called for 2 tbls paprika, but didn't have any)
2 tablespoons red wine vinegar
1/2 pound spinach, washed and cleaned
1 teaspoon ground cumin
Salt and pepper to taste
Brought the chickpeas to a boil while heating a pan with olive oil.
Browned garlic cloves for 3 min, set aside. Browned bread in the oil. Used a pestle to mash them up into a paste.
Added spinach, seasonings, and bread crumb mixture to boiling chickpeas. Cooked 5 min. Done! I think I started cooking at 11:30 or so, and we were eating before noon. Now that's what I call a quick meal!
Result: Wow! Spicy! That cayenne has quite a kick. Glad I didn't use 2 tbls of the stuff! But it was really tasty. Definitely would do again for a quick, cheap meal.