Espinacas con Garbanzos (Andalusian Spinach and Chickpeas)

Name: Espinacas con Garbanzos (Andalusian Spinach and Chickpeas)
Yield: Serves 4 as a main dish
Cuisine: Spanish & Portuguese
Ingredients: 1 slice (1 1/2-ounces), crusty bread, torn into 1-inch pieces; 2 (15-ounce) cans, chickpeas (1 can drained, 1 can undrained); 1 1/2 cups, chicken broth; 6 tablespoons, extra-virgin olive oil, divided; 6 , garlic cloves, minced; 1 tablespoon, smoked paprika; 1 teaspoon, ground cumin; 1/4 teaspoon, table salt; 1/8 teaspoon, cinnamon; 1/8 teaspoon, cayenne pepper; 1 small pinch, saffron; 2 small, plum tomatoes, halved lengthwise, flesh shredded on large holes of box grater and skins discarded; 4 teaspoons, sherry vinegar, plus extra for seasoning; 10 ounces, frozen chopped spinach, thawed and squeezed dry

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Appears in Cook's Illustrated March/April 2021

SERVES4 as a main dish

TIME40 minutes

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WHY THIS RECIPE WORKS

Espinacas con garbanzos is a hyper-regional dish native to Seville with strong Moorish influence that's substantive and full of flavor. Briefly simmering canned chickpeas (uniformly tender, well seasoned, and convenient) in a combination of...

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