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garbanzos and spinach with manchego cheese
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Moroccan Spiced Garbanzos and Spinach

Prep Time15 minutes
Cook Time2 hours
Soaking time8 hours
Course: Appetizer, Soup
Cuisine: Spanish
Servings: 4 servings

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.