Spinach and Chick Peas

I love to taste lots of different kinds of food and love sharing food.  I'm always stealing tastes off of anyone's plate who will let me (just ask Bill!).  So naturally Tapas restaurants are great for me. Since I can't always get out to a restaurant, when I found this recipe for Tapas Espinacas con Garbanzos (Spinach and Chickpeas) from Smitten Kitchen, I knew I had to give it a try.  It is really delicious and actually was really easy!  If you like tapas, are looking for a great vegetarian dish, ore even just a hearty snack, look no further. 

Spinach and Chick Peas
From: Smitten Kitchen


Ingredients:
2 15 oz cans of Chickpeas, drained and rinsed
6 Tbsp Olive Oil
1 lb Spinach, washed
2 slices of bread, crust removed (omit this for SB Phase 1)
4 oz tomato sauce
3 cloves garlic, minced
1/2 tsp ground cumin
pinch of red pepper flakes
1 1/2 Tbsp red wine vinegar
1/2 tsp smoked paprika
Salt and pepper
Lemon juice, to taste
Small bread toasts

Directions:
1. Place a large saucepan over medium heat and add half of the olive oil.  When hot, add the spinach with a pinch of salt and stir well.  Remove when the leaves are just tender, drain in a colander and set aside.

2. Heat 2 more Tbsp olive oil in a frying pan over medium heat.  Fry the bread for about 5 min or until golden brown all over (skip this for SB Phase 1), then the re remaining Tbsp of oil and the garlic, cumin and pepper.  Cook for 1 minute more until the garlic is nutty brown.

3. Transfer bread to food processor, blend along with the vinegar, and mix into a paste.

4. Return mixture to the pan and add the drained chick peas and tomato sauce.  Stir until the chickpeas have absorbed the flavors and are hot.  Season with salt and pepper and add lemon juice if desired.

5. If the consistency is a little thick, add some water.  Add the spinach and cook until it is hot.  Check for seasoning and serve with paprika on top.  Serve plain for South Beach Phase one or on top of small slices of bread or toast.