Espinacas con garbanzos
Deb at Smitten Kitchen is one of my cooking hero's. Most everything looks so down to earth while at the same time looking absolutely amazing. So when she posted these spinach toasts I was drooling almost instantly. And yet it took me almost 8 years, EIGHT!!! to get around to making them. And now that I have I'm here sharing them with you. I changed up a few things based on looking around at other recipes and personal preference.
1/2 lb. garbanzo beans, cooked until tender
6 Tbsp. olive oil
3/4 lb. spinach, chopped
1 Tbsp. tomato paste
4 cloves garlic, minced
1/2 tsp. cumin
pinch red pepper flakes
2 Tbsp apple cider vinegar
1/2 tsp. paprika
1/8 tsp. freshly cracked black pepper
salt to taste
1 loaf crusty bread, 1 slice removed and ripped
Heat 4 tablespoons of the olive oil in a pan. Add the garlic and ripped bread and saute for 2-3 minutes. Add the cumin, red pepper, paprika, and black pepper and cook for 1 minute before adding the tomato paste and sauteing for another 2 minutes. Turn the heat up as high as it will go and add the vinegar. Simmer until it's no longer as acidic.
Transfer to a food processor and run until smooth. Set aside
In the pan add the remaining olive oil and beans and let them heat and cook in the olive oil for a minute or two and then add the spinach. Cook, stirring often, until the spinach is wilted.
Add the garlic mixture from the food processor and stir to combine. Let cook for a minute or two over low heat.
Slice and toast the remaining loaf of bread. Serve the spinach mixture on top of the toasts.