Moorish Chickpea and Spinach Stew
Moorish Chickpea and Spinach Stew
In a small saute pan over medium to low heat, brown the garlic scapes in
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.
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.
Then, in a mortar or food processor, smash the reserved garlic and the browned bread to make a very thick paste.
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.
Simmer for another 5 minutes. Season with salt and pepper to taste, and serve immediately.
Ingredients
Directions
In a small saute pan over medium to low heat, brown the garlic scapes in
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.
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.
Then, in a mortar or food processor, smash the reserved garlic and the browned bread to make a very thick paste.
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.
Simmer for another 5 minutes. Season with salt and pepper to taste, and serve immediately.
Notes
