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Spanish Tapas: Garbonzo Con Espinaca

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Chef Matthew Pressler from Matador in Wayne, PA makes a Spanish tapas: Garbonzo con Espinaca
Ingredients
For the garbanzo puree
  Onion 1 Large, quartered (+ 1, for the puree)
  Tomatoes 5 Medium, sliced (+ 10, for the puree)
  Olive oil 1 Tablespoon
  Salt 1 Teaspoon
  Garlic 4 Clove (20 gm), whole (+ 3, for the puree)
  Chickpeas 1⁄2 Cup (8 tbs), peeled, chilled
  Chicken stock 2 Cup (32 tbs)
For the sauce
  Spinach leaves 1⁄2 Cup (8 tbs)
  Garlic 1 Tablespoon, minced
  Chickpeas 1⁄4 Cup (4 tbs)
  Smoked sweet paprika 1 Teaspoon
  Sea salt 1 Teaspoon
Directions

GETTING READY
1. In a baking dish, place the onions, tomatoes, drizzle some olive oil and salt. Roast this tray in the oven at 450 degrees F for 30 minutes.
2. After 30 minutes add garlic and continue roasting for another 30 minutes.

MAKING
3. Once it has roasted well, transfer the contents of the tray into a blender, add in the chickpeas, chicken stock, tomatoes, onion, garlic and blend well. Blend until smooth.
4. Once done, transfer the garbanzo puree into a large mixing bowl. Set aside.
5. In a clay dish on high, add oil, garlic and saute it for a few seconds. Add in the spinach and mix well.
Pour in the garbanzo puree about 3/4 the level of the clay dish and stir well.
6. Add in the peeled chickpeas and continue stirring for 5 minutes. Once done remove.

SERVING
7. Serve the Spanish tapas in the clay dish garnished with roasted chickpeas, sea salt and olive oil. Place the toasted slices of bread into the bowl and serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Preparation Time: 
30 Minutes
Cook Time: 
100 Minutes
Ready In: 
130 Minutes
Servings: 
6

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