Moorish Chickpea and Spinach Stew


Moorish Chickpea and Spinach Stew

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March 29, 2017

Moorish Chickpea and Spinach Stew


1 1⁄2 cans chickpeas (about 20 oz.)

3 garlic scapes, minced

1/4 cup extra-virgin olive oil

2 ounces sliced bread, with the crusts removed

2 tablespoons paprika

2 tablespoons sherry vinegar

1/2 pound spinach, washed and cleaned

1 teaspoon ground cumin

Salt and white pepper to taste


1In a small saute pan over medium to low heat, brown the garlic scapes in

2 1/4 cup of the olive oil, about 3 minutes. Then set aside. Add the bread and brown on both sides, about one minute each side. Remove the bread and set aside.

3 Remove the pan from the heat and allow to cool for a few minutes. Add the paprika to the saute pan, and the sherry vinegar immediately afterward to prevent the paprika from burning.

4 Then, in a mortar or food processor, smash the reserved garlic and the browned bread to make a very thick paste.

5 Bring the chickpeas to a low boil and add the spinach. Simmer for 5 minutes. Add the paprika mixture along with the garlic and bread paste, to create a thick, stewy sauce.

6 Simmer for another 5 minutes. Season with salt and pepper to taste, and serve immediately.