EcrosTechWiki | Recipes / Espinacas con Garbanzos

October 28, third try.

1 cup	.....	Dried chickpeas (kabuli chana)
2 tablespoons	.....	Olive oil (cooking quality)
½ cup	.....	Onion, very finely chopped
6 medium cloves	.....	Garlic, crushed / pressed
2 teaspoons	.....	Smoked paprika
2 teaspoons	.....	Ground cumin seed
3 oz (½ can)	.....	Tomato paste / purée
6 ounces (½ packet)	.....	Frozen chopped spinach, thawed and drained
¼ teaspoon or to taste	.....	Salt
¼ teaspoon or to taste	.....	Ground black pepper

Soak the chickpeas overnight. Pour off the liquid, rinse the chickpeas and bring them to a boil in fresh water. Simmer for 10 to 15 minutes or however long it takes to reach the texture you prefer. Drain immediately and set to one side, covered. You can substitute around 2 cups of canned chickpeas, but they are often rather on the soft side.

½ cup of chopped onion is about half of a medium-sized (2½ inch diameter) onion. It should be very finely chopped so as not to be visible in the finished dish. Begin by sauteing the onion in the 2 tablespoons of olive oil until it starts to color. Any pan that will hold the food will be fine. Add the garlic and continue to saute for about one minute. Add the cumin and smoked paprika and again continue to saute for about one minute. Then add the tomato puree, lower the heat and gently warm through.

The spinach should be completely thawed and as much water as possible drained and squeezed out of it. Add it to the pan now and again warm through. Add salt and pepper. If you want to use fresh spinach, you'll need about ?? two cups ?? of tightly packed, chopped leaf and you'll need to cook it until it wilts in the pan.

Add the reserved chick peas, warm through and it's ready to serve.

November 16, 2019 - At Barcelona, Chickpea and Spinach Cazuela (casserole) has much less chickpea and no tomato. The chickpeas are softer and mashed up. The menu description includes (roasted onion). So, I tried with just a third of the chickpeas, cooked longer and roughly mashed. I halved the garlic, cumin and paprika. I cooked the onion until it was quite dark and missed out the tomato paste. This was well received, but was not considered necessarily better than before.