Catalan Chickpeas and Spinach (Cigrons amb Espinacs)
Catalan Chickpeas and spinach are simmered down in some onion, garlic and uses a selection warm spices (ground cumin, smoked paprika, and ground black pepper). Toasted pinenuts for some crunch and some dried raisins for a little sweetness.
Equipment
- 12 inch cast iron skillet
- Clay dish (for serving)
- 1 colander
Ingredients
- 2 cups of fresh spinach add more if you prefer
- 2 Tbsp Extra virgin olive oil
- 1 small white onion peeled and thinly sliced
- 2 cloves garlic minced
- 1 tsp Spanish La Vera smoked paprika
- 1 tsp Ground Cumin
- ½ tsp White pepper
- ½ tsp ground nutmeg
- 1 15-ounce can Chickpeas, rinsed and drained
- 10 grams raisins around ¼ cup
- 10 grams of toasted pine nuts around ¼ cup
- Dash of Jerez Sherry Vinegar to taste
- Salt and cracked black pepper to taste
Instructions
- Place the spinach in a colander and rinse. Set aside for use later.2 cups of fresh spinach
- Lightly toast pinenuts in a dry pan on medium-high heat. This should take around 1-2 minutes or until fragrant. Remove toasted pine nuts from pan and set aside for use later.10 grams of toasted pine nuts
- Heat the oil in the pan and add onion. Sauté for 5 minutes, stirring occasionally, until softened and slightly golden.2 Tbsp Extra virgin olive oil, 1 small white onion
- Reduce heat to medium. Add the garlic, smoked paprika, ground cumin, nutmeg, white pepper, and cumin and stir until combined. Cook for a minute or two or until the spices become aromatic.2 cloves garlic, 1 tsp Spanish La Vera smoked paprika, 1 tsp Ground Cumin, ½ tsp White pepper, ½ tsp ground nutmeg
- Stir in the chickpeas, half of the toasted pine nuts, and raisins until combined. Cook until the chickpeas are heated (around 3 minutes - note: if you want extra soft chickpeas, just extend the cooking time for another 5 minutes).1 15-ounce can Chickpeas, rinsed and drained, 10 grams raisins
- Add the still-wet spinach to the pan, cover with a lid, and wait for 2-3 minutes until the spinach has wilted. Once the spinach has wilted, mix in with the chickpeas and spices.
- Check the flavors and balance with a dash of sherry vinegar.Dash of Jerez Sherry Vinegar, Salt and cracked black pepper
- Garnish with the leftover toasted pine nuts and raisins, a drizzle of olive oil, and season to taste with some salt and pepper.