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Ingredients Jump to Instructions ↓

  1. 6 1/2 cup/50 g garbanzo beans/chick peas (reserve the cooking liquid)

  2. 2 lb/1 kg spinach, tough stems removed

  3. 1 slice white

  4. 6read, crusts removed and cut into small cubes

  5. 6 tbsp extra-virgin olive oil

  6. 3 cloves garlic, finely sliced

  7. 2 tbsp pine nuts

  8. 1 tsp cumin seeds, crushed

  9. 1 red chile pepper, seeded and finely sliced

  10. 1 tbsp finely chopped oregano

  11. 2 tbsp red wine vinegar

  12. 2 tbsp water

  13. 1 1/2 tsp sweet paprika

  14. 2 cups/400 g canned garbanzo beans/chick peas, rinsed and drained

  15. salt and freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Method :

  2. Cook the spinach with the water just clinging to the leaves in a large saucepan over medium heat for 3 minutes, or until wilted.

  3. Remove from the heat and drain, squeezing with a fork to remove the excess moisture. Chop coarsely and set aside.

  4. Fry the bread in 4 tablespoons of oil in a frying pan over medium heat for 5 minutes until crisp and golden.

  5. Add the garlic, pine nuts, cumin, chile pepper, and oregano. Sauté for 2 minutes.

  6. Transfer the mixture to a food processor or blender with the vinegar and water and chop until smooth.

  7. Heat the remaining oil in a large frying pan over medium heat. Add the spinach and sauté for 2 minutes. Add the bread mixture, paprika, and the garbanzo beans.

  8. Cook over low heat for 5 minutes until all the ingredients are heated through.

  9. Season with salt and pepper and serve hot.

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