Moroccan Chickpea And Spinach Stew

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 (15 ounce) cans chickpeas
• 1 teaspoon ground cumin
• 6 garlic cloves, peeled
• 1/4 cup extra virgin olive oil
• 1 slice bread, crust removed
• 2 tablespoons paprika
• 1 pinch saffron (optional)
• 2 tablespoons vinegar (sherry or red wine)
• 1/2 lb spinach, washed
• salt and pepper

Recipe

• 1 place chickpeas and cumin in large saucepan.
• 2 add enough water to barely cover chickpeas. set aside.
• 3 saute garlic in olive oil in small pan over medium to low heat.
• 4 remove garlic when browned, about 3 minutes.
• 5 set aside.
• 6 toast bread until golden in same pan about one minute per side.
• 7 remove bread and turn off heat.
• 8 add paprika and saffron, followed immediately by vinegar to keep paprika from burning.
• 9 pound garlic and browned bread in a mortar or glass bowl to make a thick paste.
• 10 bring chickpeas to a low boil, then add spinach, and simmer for 5 minutes.
• 11 add paprika-saffron mixture and garlic bread paste to create a thick stew.
• 12 simmer for 5 minutes.
• 13 season with salt and pepper and serve immediately.