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Tapas - Garbanzos con Espinacas (Garbanzos and Spinach)

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Ingredients
  

  • 1 15.0-ounce can garbanzo beans
  • 10 ounces fresh spinach
  • 2 thick slices of day old bread,  crusts removed and cubed
  • 15 Marcona almonds, unsalated and blanched
  • ¼ cup tomato sauce
  • 3 garlic cloves, chopped
  • Extra virgin olive oil
  • 2 tbsp. sherry vinegar or red wine vinegar
  • 1 tsp. ground cumin
  • Cayenne pepper,to taste
  • 1 tsp. salt, or to taste
  • Black pepper, to taste
  • 1 tsp. sweet smoked Spanish paprika or hot paprika

Instructions
 

  • In a large skillet, over medium-high heat, heat 2 tablespoons of extra virgin olive oil.
  • Add the spinach, in batches if necessary, and stir until wilted.
  • Dump the wilted spinach into a colander; set aside to drain and cool.
  • Add a little more olive oil to the pan and place over medium heat.
  • Add the bread cubes and raw almonds; stir until the bread is crispy on all sides and the almonds are toasted.
  • Add the minced garlic, cumin, cayenne and black pepper to the bread and almonds; sauté for a couple of minutes until the garlic is fragrant and browned.
  • Place the bread mixture and sherry vinegar in a blender or food processor and blend until it becomes a thick paste; add a few tablespoons of water, if needed, but don't add too much and make it gooey.
  • Pour the bread paste into the skillet; add the garbanzo beans and tomato sauce.
  • Stir gently until the chickpeas are fully coated in the sauce.
  • Add a bit of water to thin the sauce, if needed.
  • Add the spinach and stir gently until it is evenly incorporated and heated through.
  • Season to taste with salt and pepper.
  • Serve hot in small dishes with a drizzle of extra virgin olive oil and a sprinkle of smoked Spanish paprika on top.

Notes

Good quality canned chickpeas (that aren't mushy or soaked) and cooked dried chickpeas will work equally well in this recipe.
Use either Spanish smoked pimentón dulce (sweet paprika) or pimentón picante (spicy paprika) to add flavor to this dish.
This stew will keep for up to 4 days in the refrigerator or up to 2 months in the freezer.
Since this is a tomato-based soup, the flavor of the dish will improve the next day.