Take Back the Kitchen: Spinach with Chick Peas

I just spent a week in Seville, Spain and spent a good deal of that week at my friend Antonio’s bar. He made the best Spinach with Chick Peas or Espinacas con Garbanzos. Although I have eaten this dish every time I have visited Seville, I never thought to make it. Until now. It doesn’t compare to Antonio’s but it is still pretty darn delicious. I combined a bunch of recipes I found online and ended up with this tasty version. Enjoy!
Espinacas con Garbanzos
1 lb frozen spinach, defrosted and drained
2 15 oz cans chick peas, rinsed and drained
8 oz tomato sauce (I just pureed diced tomatoes)
1 small onion, minced
4 cloves garlic, minced
1/3 cup olive oil
2 tsp smoked paprika
1 3/4 tsp ground cumin
1 tsp salt, more to taste
1 tbsp red wine vinegar
2 tbsp blanched almonds, preferably Marcona almonds
In a medium sized frying pan, heat up two tbsp olive oil.
When hot and starting to smoke, add in the spinach and stir until fully coated with the oil.
Remove the spinach from the pan.
In the same pan wiped out with a paper towel, add in 1 tbsp of the olive oil and let it heat up again.
Add in the minced garlic and onions and saute for a few minutes until wilted.
Remove the garlic and onions and puree in a food processor with the almonds, vinegar and the tomato sauce.
\When it is pureed, add it to the pan again with the cooked spinach and mix until all the ingredients are combined.
Add in the cumin, paprika and salt and stir.
Add in the chick peas and stir gently so all the ingredients are combined.
Stir in the remaining olive oil.
Adjust seasonings to your liking and serve hot.
For more of Alma Schneider’s amazing recipes, visit www.TakeBacktheKitchen.net.