Morrocon Chickpeas & Spinach

Recipe by Braxton Lee Allred

Heat: Stovetop
Time: 5 min + chill
Makes: 2 as a big side

I’ve made it a couple ways, including without the bread. If you make it without the bread simply toast the spices before adding the tomato sauce and a ¼ cup of plain yoghurt. FANTASTIC! Serves 2 as a big side.

Ingredients

3 tablespoons olive oil
½ teaspoon ground cumin
½ pound fresh curly spinach, rinsed
¼ tsp of Turmeric Kosher salt
Pinch of Chilli powder or Cayenne
1 (15-ounce) can chickpeas, drained
Pepper and rinsed
2 teaspoons red wine vinegar
½-inch slice from a country loaf, cut into Freshly cracked black pepper cubes
¼ teaspoon smoked paprika
¼ cup tomato sauce
2 lemon, cut into wedges
2 medium cloves garlic, thinly sliced

Method

01
Pour half of the oil into a large saucepan over medium heat. Add the spinach and
02
a pinch of salt. Stir constantly, and cook until the leaves just wilt, about 4 minutes. Drain contents in a colander. Rinse out saucepan and dry with paper towel.
03
Add 1 tablespoon of remaining oil to the saucepan and return it to medium heat.
04
Toss in the bread cubes. Cook, stirring often, until browned all over, about 5 minutes. Add the rest of the olive oil along with the garlic, cumin, and red pepper flakes. Cook, stirring often, until fragrant, about 1 minute (If garlic begins to burn, remove contents from pan immediately).
05
Transfer the bread mixture to a food processor. Pour in the vinegar and process
06
into a paste.
07
Add the paste back to the saucepan along with the tomato sauce and chickpeas.
08
Turn the heat to medium, and cook until the chickpeas have absorbed the flavors, about 5 minutes. Quickly chop the drained spinach, and then add it to the saucepan. Season mixture with salt and pepper. As soon as the chickpeas and spinach are warm, turn off the heat. Serve with sprinkling smoked paprika and fresh lemon juice.