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

Side Dishes
Main Courses
Spanish & Portuguese
Weeknight

By Andrea Geary ･ Appears in Cook's Illustrated March/April 2021, America's Test Kitchen TV

Andalusian espinacas con garbanzos—a merger of meltingly soft chickpeas, fruity olive oil, and garlic with tender spinach and spices—is the finest example of culinary fusion.

SERVES 4 as a main dish

TIME 40 minutes

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