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.