This recipe is courtesy of Jose Andres. The texture’s a little weird (I may have messed up blending together the bread and garlic) and I find the vinegar flavor a bit dominant. With those caveats, it’s still a satisfying meatless meal. Pictured with tomato bread with manchego.
3 cups canned chickpeas
6 garlic cloves, peeled and whole
2 tbsp Spanish olive oil
2 ounces white sliced bread, with the crusts removed
2 tablespoons pimenton (Spanish sweet paprika)
1 pinch Spanish saffron
2 tablespoons Spanish sherry vinegar
1/2 pound spinach, washed and cleaned
1 teaspoon ground cumin
Salt and white pepper to taste
In a small saute pan over medium to low heat, brown the garlic in 1/4 cup of the olive oil. When the garlic is browned, after about 3 minutes, remove from the pan and set aside. Add the bread and brown on both sides, about one minute each side. Remove the bread and set aside.
Remove the pan from the heat and allow to cool for a few minutes. Add the pimenton and saffron to the saute pan, and the sherry vinegar immediately afterward to prevent the pimenton from burning.
In a mortar, smash the reserved garlic and the browned bread to make a very thick paste. If you have trouble with this, throw it in a food processor or blender.
Bring the chickpeas back to a low boil (since you’re using canned, cover with about a half inch of water) and add the spinach. Simmer for 5 minutes. Add the pimenton mixture along with the garlic and bread paste, to create a thick, stewy sauce. Simmer for another 5 minutes. Season with salt and pepper to taste, and serve immediately.
WW Points: 7 per 1 cup serving (makes 4.5 servings)