Garbanzos with Spinach
Recipe: Garbanzos with Spinach
From: Adapted from Tapas: A Taste of Spain in America, by Jose Andres
Serves: 4-6
9 oz. dried garbanzos
pinch baking soda
6 cloves garlic, peeled
1/4 c. extra virgin olive oil
2 oz. white sliced bread, crusts removed (1-2 slices sandwich bread)
2 Tbsp. sweet paprika
1 pinch saffron
1 tsp. ground cumin
2 Tbsp. sherry vinegar
1/2 to 1 lb. spinach, washed
salt and pepper to taste
The day before cooking, put the garbanzos to soak in cold water to cover generously with a pinch of baking soda. The next day, drain, rinse, and drain again.
In a large saucepan, combine the garbanzos with 2-1/2 qt. of cold water. Bring to a boil, reduce the heat to low and simmer uncovered for two hours, until the garbanzos are tender. By the end, the water should have reduced so that it barely covers the garbanzos; add a little more cold water if necessary. Turn off the heat and let sit.
In a small sauté pan over medium-low heat, heat the olive oil together with the whole garlic cloves until the garlic is browned on both sides, about 3-5 minutes. Remove the garlic and place in a good-sized mortar. Add the bread to the oil in the skillet and brown on both sides, 1-2 minutes per side. Remove the bread and place in the mortar.
Remove the pan from the heat and let cool for a few minutes. Add the paprika, saffron, and cumin to the remaining oil, and then immediately add the sherry vinegar to prevent the spices from scorching.
Grind the garlic and bread in the mortar to make a very thick paste.
Return the garbanzos to a low boil and add the spinach. Simmer for 5 minutes. Scrape all of the spice mixture from the skillet into the garbanzos, and add the garlic-bread paste, to create a thick sauce. Simmer another five minutes and add salt and pepper to taste. Serve immediately.
Notes:
You could use about 3 cans of garbanzos in lieu of simmering them yourself. These reheat very well.
From: Adapted from Tapas: A Taste of Spain in America, by Jose Andres
Serves: 4-6
9 oz. dried garbanzos
pinch baking soda
6 cloves garlic, peeled
1/4 c. extra virgin olive oil
2 oz. white sliced bread, crusts removed (1-2 slices sandwich bread)
2 Tbsp. sweet paprika
1 pinch saffron
1 tsp. ground cumin
2 Tbsp. sherry vinegar
1/2 to 1 lb. spinach, washed
salt and pepper to taste
The day before cooking, put the garbanzos to soak in cold water to cover generously with a pinch of baking soda. The next day, drain, rinse, and drain again.
In a large saucepan, combine the garbanzos with 2-1/2 qt. of cold water. Bring to a boil, reduce the heat to low and simmer uncovered for two hours, until the garbanzos are tender. By the end, the water should have reduced so that it barely covers the garbanzos; add a little more cold water if necessary. Turn off the heat and let sit.
In a small sauté pan over medium-low heat, heat the olive oil together with the whole garlic cloves until the garlic is browned on both sides, about 3-5 minutes. Remove the garlic and place in a good-sized mortar. Add the bread to the oil in the skillet and brown on both sides, 1-2 minutes per side. Remove the bread and place in the mortar.
Remove the pan from the heat and let cool for a few minutes. Add the paprika, saffron, and cumin to the remaining oil, and then immediately add the sherry vinegar to prevent the spices from scorching.
Grind the garlic and bread in the mortar to make a very thick paste.
Return the garbanzos to a low boil and add the spinach. Simmer for 5 minutes. Scrape all of the spice mixture from the skillet into the garbanzos, and add the garlic-bread paste, to create a thick sauce. Simmer another five minutes and add salt and pepper to taste. Serve immediately.
Notes:
You could use about 3 cans of garbanzos in lieu of simmering them yourself. These reheat very well.