Spanish Garbanzos con Espinacas

• •4 tablespoon extra virgin olive oil
• •1 slice stale crusty white bread, torn into chunks
• •6 garlic cloves, peeled
• •1 teaspoon whole cumin seeds
• •1.5 tablespoon sweet smoked Spanish paprika (pimentón de la Vera)
• •0.5 teaspoon ground coriander
• •0.3 teaspoon crushed red pepper flakes
• •1.5 tablespoon tomato paste
• •3 cup cooked chickpeas, rinsed and drained
• •10 oz fresh spinach, washed and roughly chopped
• •1 cup vegetable broth or water
• •2 tablespoon sherry vinegar (vinagre de Jerez)
• • to taste kosher salt
• • to taste freshly ground black pepper

Instructions

1. 1

   Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the bread chunks and whole garlic cloves, frying until the bread is golden and crisp and the garlic is tender and lightly browned, about 3 to 4 minutes. Remove both with a slotted spoon and transfer to a mortar and pestle or small food processor.

2. 2

   Reduce heat to medium-low. In the same infused oil, add the cumin seeds and fry for 30 seconds until fragrant. Add the smoked paprika, ground coriander, and crushed red pepper flakes, stirring constantly for 30 seconds to bloom the spices without burning them. Stir in the tomato paste and cook for 1 minute.

3. 3

   Pound or blend the reserved fried bread and garlic with the sherry vinegar and 2 to 3 tablespoons of the broth until a smooth, thick paste (majado) forms.

4. 4

   Add the spinach in batches to the skillet, stirring gently until completely wilted, about 3 to 4 minutes.

5. 5

   Add the drained chickpeas, remaining broth, and the prepared bread-garlic majado paste to the skillet. Stir thoroughly to combine everything into a cohesive, velvety sauce.

6. 6

   Season with salt and black pepper to taste. Bring to a gentle simmer and cook uncovered over medium-low heat for 10 to 12 minutes, stirring occasionally, until the stew thickens and the flavors meld. Serve warm with crusty bread.

Chef's Tips

• 💡Using authentic Spanish smoked paprika (Pimentón de la Vera) and Jerez sherry vinegar gives the signature smoky, tangy Seville flavor profile.
• 💡The majado (fried bread and garlic paste) is the traditional Andalusian culinary technique that naturally thickens the sauce and adds deep savory complexity.
• 💡This dish tastes even better the next day after the flavors have had time to meld together in the refrigerator.
• 💡For extra creaminess, you can mash a small handful of chickpeas directly into the sauce while it simmers.