SPANISH-STYLE CHICKPEAS & SPINACH
Serves: 4
3 tbsp (45 mL) olive oil, divided
10 oz (284 g) spinach (roughly 16 cups/4 L)
4 slices of bread, cubed (roughly 2 cups/500 mL) 20 almonds, whole
3 cloves garlic, minced
1 tsp (5 mL) cumin
1 tsp (5 mL) smoked paprika 2 tbsp (30 mL) red wine vinegar 1 1/2 cups (375 mL) cooked or canned chickpeas
1/2 cup (125 mL) marinara sauce
1/2 cup (125 mL) water
Salt and pepper, to taste
1. Heat 1 tbsp (15 mL) olive oil on medium heat in a large skillet. Add half the spinach and sauté for about 2 minutes, or until wilted.
2. Set aside and do the same with the remaining spinach, using an additional 1 tbsp (15 mL) of olive oil. Remove from skillet and set aside.
3. In the same skillet, add cubed bread, remaining tbsp (15 mL) of olive oil and almonds. Cook until bread is golden brown and crispy. Add garlic, cumin and smoked paprika, and cook for 1 to 2 minutes.
4. Place bread and almond mixture into a food processor and add the red wine vinegar. Pulse until crumbly and return to skillet.
5. Add the chickpeas, marinara sauce, water, and wilted spinach. Cook for 2 to 3 minutes until heated through. Season with salt and pepper.
6. Serve on toast or grain of your choice.