SPINACH AND CHICKPEAS

This is another offering from Smitten Kitchen. When I read the recipe, I thought "this is going to be weird" and I think it is a little strange. It turns out to be a little bit of a mash of yummy-ness with such a lovely flavor. Make sure not to overcook the spinach, perfectly cooked spinach is an art and really adds something to the dish other than nutrients. We served with with garlic bread.

1/2 pound dried chickpeas, cooked until soft and tender or two 15-ounce cans of chickpeas, drained and rinsed
6 tablespoon olive oil
1 pound spinach, washed and de-stemmed
A hefty 1-inch slice from a country loaf or about 2 slices from sandwich loaf bread , crusts removed and cut inset small cubes
1 cup tomato sauce (I used jarred marinara)
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon paprika
Salt and freshly ground black pepper
Lemon juice, to taste

1. Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.

2. Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.

3. Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.

4. If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top, or on fried bread toasts (as the Spanish do).

**Image via Smitten Kitchen**