This knock out, hearty, stew is a version of Jose Andres’ recipe. I opt for canned chickpeas and stock rather than dried garbanzo beans. Either way, all the delicious flavor is there. Be sure to use Spanish Paprika and a really good sherry vinegar for the best results. I don’t always have saffron in the pantry, but Azrafran (poor man’s saffron) is a good substitute.
Ingredients
2 cans (15 OZ) CHICKPEAS (DRAINED& RINSED)
4 cups CHICKEN OR VEGETABLE STOCK
1/4 cup OLIVE OIL
6 GARLIC CLOVES (PEELED)
3 slices WHITE BREAD (CRUST REMOVED)
2 tablespoons SPANISH PAPRIKA
1 pinch SAFFRON THREADS (OR ¼ TSP AZRAFRAN)
3 tablespoons SHERRY WINE VINEGAR (SPANISH)
1/2 pound SPINACH OR CHOPPED CHARD LEAVES- WASHED
1 teaspoon GROUND CUMIN
SALT& PEPPER TO TASTE
Preparation
1. Combine the chickpeas and stock in a saucepan. Bring to a simmer over medium-low heat.
2. In a saute pan, combine the olive oil and garlic. Cook over medium heat until the garlic is lightly browned.
3. Remove the garlic and add the bread. Cook until the bread is lightly browned.
4. Remove the pan from the heat and let cool slightly. While the pan is off the heat add the paprika, saffron to the remaining olive oil. Add the vinegar immediately so the paprika doesn’t burn. Stir to combine and set aside. Place the garlic & bread into a mortar bowl and using a pestle, mash the bread and garlic into a paste.
5. Add the cumin and garlic mixture to the paprika and combine.
6. Add the spinach or chard to the simmering chickpeas and cook for a minute or two or until the spinach is wilted.
7. Add the paprika and garlic mixture and cook for 1-2 minutes while stirring. Salt & pepper to taste.
8. Ladle into bowls.
9. The stew will be thick and hearty.
Credit: Foodista