Garbanzos con Espinacas al Estilo de Tichi (Garbanzos with Spinach in the Style of Tichi) (recipe)

[Guest guest]

this is a recipe from jaleo, a tapas restaurant in

washington, dc. my husband has eaten there a couple of

times and says it's wonderful.

 

Garbanzos con Espinacas al Estilo de Tichi (Garbanzos

with Spinach in the Style of Tichi)

 

SERVES 6

 

This traditional dish is a Moorish stew made from

chickpeas and spinach with pureed onion paste

thickening the stew. Although using dried chickpeas is

preferable, you can speed preparation of this dish by

using about 3 cups cooked canned beans when adding

onion puree in Step 2.

 

1/2 lb. dried chickpeas, soaked in water overnight

1 head garlic

1 bay leaf

2 medium-sized onions, 1 whole and 1 diced

6 Tbs. extra virgin olive oil, preferably Spanish

1 large tomato, coarsely chopped

1 tsp. paprika

1 tsp. ground cumin

1 lb. spinach, cleaned and stemmed

Salt to taste

4 slices baguette, toasted and trimmed into rounds

 

1. Drain chickpeas, and put into a saucepan with water

to cover, adding garlic, bay leaf,and a whole onion.

Cook over medium heat for about 1 hour, keeping

chickpeas always covered with water; until chickpeas

are tender.

 

2. Meanwhile, heat olive oil in a skillet over

medium heat, and saute diced onion until soft, for

about 5 minutes. Add tomato, paprika and cumin, and

saute for 2 minutes to incorporate flavors. Remove

from heat and set aside to cool to room temperature.

Put onion mixture into blender, and process until

smooth. Add blended mixture to chickpeas. Continue

cooking until chickpeas are very, very soft.

 

3. Add spinach, and cook until spinach turns a darker

green and wilts. Add salt to taste. Place in a bowl,

garnish with toast rounds and serve.

 

 

 

 

 

 

 

 

 

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