Spinach with Chickpeas

Name: Spinach with Chickpeas
Yield: Serves 3 servings
Cuisine: American
Ingredients: 2 bags fresh spinach (about 10 ounces/300 grams each); 1 small can chickpeas, drained (about 14 ounces/400 grams); 2 cloves garlic; 4 slices fried bread; Water, salt, extra virgin olive oil, saffron, 1 egg per person

La Cocina A Mi Manera @cook_1352627

Córdoba Andalucía, España

Spinach with Chickpeas

La Cocina A Mi Manera @cook_1352627

Córdoba Andalucía, España

Saved

Ingredients

Serves 3 servings

2 bagsfresh spinach (about 10 ounces/300 grams each)
1small can chickpeas, drained (about 14 ounces/400 grams)
2 clovesgarlic
4 slicesfried bread
Water, salt, extra virgin olive oil, saffron, 1 egg per person

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Steps

1

In 7 tablespoons extra virgin olive oil, sauté the two garlic cloves and set aside. In the same oil, fry the bread slices. Set aside in a pitcher or bowl with the garlic, a pinch of salt, and a little water to blend.
2

Remove the olive oil from the pan and carefully wipe the pan with a paper towel to remove any fried bread bits.
3

Place the clean pan back on the stove and add 2 tablespoons extra virgin olive oil with the fresh spinach (do not boil). Keep the heat on low; the spinach will wilt. Add one bag first, then the other, until both are in the pan. Once the spinach has reduced in size, add the drained chickpeas.
4

Cook everything together for 6 to 7 minutes with a little salt.
5

Add the blended bread mixture to the pan along with a little water and saffron to taste.
6

Let the water reduce and add 1 egg per person while cooking.
7

Cook the eggs and let the water reduce further. Adjust salt to taste and remove from heat.