This Catalan Spinach & Chickpeas is possibly one of the best dishes that hail from Spain. We´re talking a huge explosion of flavors, easy to make and done in just 30 minutes. Serve it next to a crunchy baguette and a bottle of red wine from Priorat, and you got yourself and incredible meal.
Serves 2
INGREDIENTS
3 tbsp extra virgin olive oil
1/4 cup blanched almonds
2 shallots
6 cloves garlic
1/2 cup tomato sauce
10 oz fresh spinach
2 1/2 cups canned chickpeas
1/4 cup raisins
1 cup vegetable broth
1/4 tsp saffron threads
2 tbsp finely chopped parsley
pinch sea salt
dash black pepper
INSTRUCTIONS
Heat a large deep fry pan or stock pot with a medium heat, add in 3 tbsp extra virgin olive oil and 1/4 cup blanched almonds, mix continuously, after 3 minutes and the almonds are lightly sauteed, transfer them into a mortar and set aside
Using the same pan with the same heat, add in 2 shallots thinly sliced and 6 cloves garlic roughly chopped, mix continuously, after 2 minutes add in 1/2 cup tomato sauce, mix together and simmer
Meanwhile, add in 1/4 tsp saffron threads into the mortar with the almonds, along with 2 tbsp finely chopped parsley and a pinch of sea salt, using a pestle pound down until the almonds are smashed into small pieces, set aside
After simmering the tomato sauce for 2 minutes and it has slightly thickened, add in 10 oz fresh spinach, mix continuously so the spinach can easily wilt, once wilted, add in 2 1/2 cups canned chickpeas (drained & rinsed), 1/4 cup raisins and season with sea salt & black pepper, gently mix together, then add in 1 cup vegetable broth and the almond mixture, mix together and simmer
Once the broth has reduced in half, about 5 minutes, remove the pan from the heat, transfer into shallow bowls
