This version of Moroccan spiced garbanzos and spinach uses a picada, a technique used in Spanish cooking to thicken and season sauces. The end result is a flavorful bowl that can be served as is, or over rice.
Garbanzos con espinacas is classic Spanish comfort food
This week at I Heart Cooking Clubs we’re making food to feed a crowd of people. I chose Chef José Andrés’ Moorish Style Chickpea and Spinach Stew found in his book Tapas: A Taste of Spain in America.
During the winter months garbanzos are a popular tapa served in the bars.
The size of the portion depends on whether the tapa is free with purchase of a drink, or you’ve purchased a racion (a serving).
We’ve had garbanzos with:
- orejas (pig’s ears)
- callos (pig’s intestines)
- almejas (clams)
- espinacas (spinach)
Garbanzos con callos, cooked properly, is surprisingly good. Otherwise it’s like eating beans and rubber bands. The same is true with garbanzos con orejas. The meaty part is tasty but I never learned to like the crunchy cartilage. Likewise, the idea of clams and beans doesn’t appeal, even though it’s popular in the north of Spain.
A cocido is another favorite meal with garbanzos cooked with various meats. It’s an occasion and most restaurants require reservations. The broth is served separately as a first course while the meats and beans are presented on trays to be eaten at the table.
The broth is particularly rich and delicious, as you can imagine. The stores sell Caldo de Cocido in the same section as chicken and beef broth. You can read more about it in this post.
Garbanzos and Spinach
My favorite is garbanzos con espinacas. It’s unpretentious, filling, colorful, tasty and comforting. It’s also available in jars in Spanish supermarkets for a quick meal. This came in handy when I walked the Camino de Santiago.
A pound of dried garbanzos will easily serve 6 to 8 people after cooking. You can stretch the number of portions by serving the stew over rice.
Normally when I cook dried garbanzo beans I start by soaking the beans in water overnight. The next day I’ll sauté aromatic vegetables and some sort of “soup meat.” The soaked beans are added to the pot along with various seasonings and broth or water. The whole pot simmers for a couple hours until the garbanzos have softened.
José Andrés’ version (courtesy of his wife Tichi and her mother) is even simpler to prepare.
Soaked beans are covered with a minimal amount of water and simmered over low heat until tender. Adding small amounts of water as needed prevents prevent the simmer from becoming too vigorous and thus drying out the beans.
Making the picada
By themselves the garbanzos are rather plain and boring. The flavor comes from the picada and seasoned oil used to thicken the broth.
A picada consists of fried bread and seasoning mashed in a mortar and pestle until a thick paste forms. Many food cultures of the Iberian Peninsula use this method. It’s also used in areas that were colonized by the Spanish and Portuguese.
Depending on the meal, the picada may contain garlic, parsley and other herbs, nuts, and/or tomatoes. The oil in the fried bread helps form a paste which is then used to flavor and thicken broths. A picada can also form the base of a sauce.
In this instance, the use of a picada allows the cook to take advantage of canned or jarred beans. You’ll just need to add some water or broth.
You could also cook the garbanzos in a pressure cooker, then add the picada and serve.
Perfect for feeding a crowd of people.
Ingredients
- ½ pound dried garbanzo beans
- 1 pinch baking soda
- ¼ cup extra virgin olive oil
- 6 cloves garlic, peeled and trimmed
- 4 sliced white bread, crusts removed (about 2 ounces)
- 2 tablespoons smoky paprika
- 1 teaspoon ground cumin
- 1 pinch saffron threads
- 2 tablespoons sherry vinegar
- 1/2 pound fresh spinach, washed and trimmed
- salt and pepper to taste
Instructions
- The day before preparing, wash and pick through the dried garbanzos then put them in a large bowl. Add enough water to cover by two inches or so and a pinch of baking soda. Allow to soak overnight.
- Next day, drain and rinse the garbanzos and add to a large, heavy bottomed pan. Add 10 cups of water (2 ½ quarts). Bring to a boil, then reduce the heat to low and simmer until the beans are tender, about 2 hours, depending on the beans.Crack the lid of the pot for the first hour or so, then remove it to allow the liquid to cook off. Monitor the beans to keep the pot from going dry and reduce the heat as low as possible to keep the pot at a simmer. If necessary add more water a ¼ cup at a time.By the end of cooking the liquid should barely cover the beans.
- When tender, turn off the heat and let the chickpeas sit.
- To make the picada, heat the olive oil in a small pan over medium heat. Lightly crack the garlic cloves and add them to the oil. Cook for several minutes until lightly browned. Remove the garlic and set aside.In the same pan, fry the bread on both sides. Do it one slice at a time if necessary. Remove each piece as it browns and set aside.
- Remove the pan and remaining oil from the heat. Allow it to cool briefly before adding the saffron, cumin and smoky paprika to the oil. Immediately add the sherry vinegar and stir to prevent the spices from burning. Leave the pan off the heat.
- Use a mortar and pestle to smash the garlic and toasted bread to make a thick paste.
- Return the chickpeas to a low boil. Add the fresh spinach and allow it to wilt. Then stir in the seasoned oil and the garlic/bread paste. These will thicken and color the sauce. Simmer for a few minutes more, then season to taste with salt and pepper.
- Serve with bread and cheese and your favorite wine.
As a chef, José Andrés is well known for his ability to feed a large number of people in his restaurants. Did you know that after Hurricane Maria in Puerto Rico he coordinated kitchens across the island to make 100,000 meals a day? You’ll want to check out what the other bloggers in I Heart Cooking Clubs have chosen to make for a crowd.
You’ve heightened my interest in serving garbanzo beans with various “soup meats” or with the picada. I have a lot of garbanzo beans in my pantry in search of a good recipe. I think I’ve found it. This post is most informative!