Andalusian Spinach and Chickpeas - Revision history

Rehana at 21:50, 24 January 2025

2025-01-24T21:50:22Z

Rehana at 00:14, 8 December 2023

2023-12-08T00:14:05Z

Rehana at 00:13, 8 December 2023

2023-12-08T00:13:40Z

Ajr at 23:10, 11 June 2023

2023-06-11T23:10:16Z

Ajr at 22:03, 19 May 2021

2021-05-19T22:03:21Z

Ajr at 14:47, 5 April 2021

2021-04-05T14:47:17Z

Ajr at 21:55, 4 April 2021

2021-04-04T21:55:31Z

Ajr: Created page with "Ingredients: * 1 loaf crusty bread * 30 oz canned chickpeas (along with aquafaba from one can) * 1.5 C chicken broth * 6 T extra-virgin olive oil * 6 cloves garlic * 1 T smoke..."

2021-04-04T21:54:38Z

Created page with "Ingredients: * 1 loaf crusty bread * 30 oz canned chickpeas (along with aquafaba from one can) * 1.5 C chicken broth * 6 T extra-virgin olive oil * 6 cloves garlic * 1 T smoke..."

New page

Ingredients:
* 1 loaf crusty bread
* 30 oz canned chickpeas (along with aquafaba from one can)
* 1.5 C chicken broth
* 6 T extra-virgin olive oil
* 6 cloves garlic
* 1 T smoked paprika
* 1 t ground cumin
* 1/4 t table salt
* 1/8 t cinnamon
* 1 pinch saffron
* 2 tomatoes
* 4 t sherry vinegar
* 10 oz frozen spinach

Mince the garlic. Halve the tomatoes, then grate them with the large holes of a box grater. Thaw the spinach and squeeze it dry. Grind the 1.5 oz of the bread in a food processor to make breadcrumbs.

Bring the broth, chickpeas, and aquafaba to a boil, then simmer for 10 minutes or until the chickpeas are just barely exposed. Meanwhile, saute the breadcrumbs in 1/4 C olive oil, then add the spices and cook until fragrant. Stir in the tomatoes and vinegar and remove from heat; stir this mixture into the chickpeas once they're ready. Simmer until the mixture thickens, then add the remaining olive oil, cover, and let stand for five minutes. Season with salt and additional sherry vinegar; serve with more bread.

← Older revision		Revision as of 21:50, 24 January 2025
Line 20:		Line 20:
	From [https://www.cooksillustrated.com/recipes/13696-espinacas-con-garbanzos-andalusian-spinach-and-chickpeas?incode=MCSCD00L0&ref=new_search_experience_1 Cook's Illustrated].		From [https://www.cooksillustrated.com/recipes/13696-espinacas-con-garbanzos-andalusian-spinach-and-chickpeas?incode=MCSCD00L0&ref=new_search_experience_1 Cook's Illustrated].

−	[[Category:Meals]][[Category:Vegetarian Main]]	+	[[Category:Meals]][[Category:Vegetarian Main]][[Category:Main]]

← Older revision		Revision as of 00:13, 8 December 2023
Line 20:		Line 20:
	From [https://www.cooksillustrated.com/recipes/13696-espinacas-con-garbanzos-andalusian-spinach-and-chickpeas?incode=MCSCD00L0&ref=new_search_experience_1 Cook's Illustrated].		From [https://www.cooksillustrated.com/recipes/13696-espinacas-con-garbanzos-andalusian-spinach-and-chickpeas?incode=MCSCD00L0&ref=new_search_experience_1 Cook's Illustrated].

−	[[Category:Meals]]	+	[[Category:Meals]][[Category:Vegetarian Main]]

@@ Line 16: / Line 16: @@
 Mince the garlic.  Halve the tomatoes, then grate them with the large holes of a box grater.  Thaw the spinach and squeeze it dry.  Grind 1.5 oz of the bread in a food processor to make breadcrumbs.
-Bring the broth, chickpeas, and aquafaba to a boil, then simmer for 10 minutes or until the chickpeas are just barely exposed.  Meanwhile, saute the breadcrumbs in 1/4 C olive oil, then add the spices and cook until fragrant.  Stir in the tomatoes and vinegar and remove from heat; stir this mixture into the chickpeas once they're ready.  Simmer until the mixture thickens, then add the remaining olive oil, cover, and let stand for five minutes.  Season with salt and additional sherry vinegar; serve with more bread.
+Bring the broth, chickpeas, and aquafaba to a boil, then simmer for 10 minutes or until the chickpeas are just barely exposed.  Meanwhile, saute the breadcrumbs in 1/4 C olive oil, then add the spices and cook until fragrant.  Stir in the tomatoes and vinegar and remove from heat; stir this mixture and the spinach into the chickpeas once they're ready.  Simmer until the mixture thickens, then add the remaining olive oil, cover, and let stand for five minutes.  Season with salt and additional sherry vinegar; serve with more bread.
 From [https://www.cooksillustrated.com/recipes/13696-espinacas-con-garbanzos-andalusian-spinach-and-chickpeas?incode=MCSCD00L0&ref=new_search_experience_1 Cook's Illustrated].
 [[Category:Meals]]

← Older revision		Revision as of 14:47, 5 April 2021
Line 17:		Line 17:

	Bring the broth, chickpeas, and aquafaba to a boil, then simmer for 10 minutes or until the chickpeas are just barely exposed. Meanwhile, saute the breadcrumbs in 1/4 C olive oil, then add the spices and cook until fragrant. Stir in the tomatoes and vinegar and remove from heat; stir this mixture into the chickpeas once they're ready. Simmer until the mixture thickens, then add the remaining olive oil, cover, and let stand for five minutes. Season with salt and additional sherry vinegar; serve with more bread.		Bring the broth, chickpeas, and aquafaba to a boil, then simmer for 10 minutes or until the chickpeas are just barely exposed. Meanwhile, saute the breadcrumbs in 1/4 C olive oil, then add the spices and cook until fragrant. Stir in the tomatoes and vinegar and remove from heat; stir this mixture into the chickpeas once they're ready. Simmer until the mixture thickens, then add the remaining olive oil, cover, and let stand for five minutes. Season with salt and additional sherry vinegar; serve with more bread.
		+
		+	From [https://www.cooksillustrated.com/recipes/13696-espinacas-con-garbanzos-andalusian-spinach-and-chickpeas?incode=MCSCD00L0&ref=new_search_experience_1 Cook's Illustrated].

	[[Category:Meals]]		[[Category:Meals]]

← Older revision		Revision as of 21:55, 4 April 2021
Line 17:		Line 17:

	Bring the broth, chickpeas, and aquafaba to a boil, then simmer for 10 minutes or until the chickpeas are just barely exposed. Meanwhile, saute the breadcrumbs in 1/4 C olive oil, then add the spices and cook until fragrant. Stir in the tomatoes and vinegar and remove from heat; stir this mixture into the chickpeas once they're ready. Simmer until the mixture thickens, then add the remaining olive oil, cover, and let stand for five minutes. Season with salt and additional sherry vinegar; serve with more bread.		Bring the broth, chickpeas, and aquafaba to a boil, then simmer for 10 minutes or until the chickpeas are just barely exposed. Meanwhile, saute the breadcrumbs in 1/4 C olive oil, then add the spices and cook until fragrant. Stir in the tomatoes and vinegar and remove from heat; stir this mixture into the chickpeas once they're ready. Simmer until the mixture thickens, then add the remaining olive oil, cover, and let stand for five minutes. Season with salt and additional sherry vinegar; serve with more bread.
		+
		+	[[Category:Meals]]

@@ Line 2: / Line 2: @@
 * 1 loaf crusty bread
 * 30 oz canned chickpeas (along with aquafaba from one can)
-* 1.5 C chicken broth
+* 1.5 C chicken or vegetable broth
 * 6 T extra-virgin olive oil
 * 6 cloves garlic

@@ Line 14: / Line 14: @@
 * 10 oz frozen spinach
-Mince the garlic.  Halve the tomatoes, then grate them with the large holes of a box grater.  Thaw the spinach and squeeze it dry.  Grind the 1.5 oz of the bread in a food processor to make breadcrumbs.
+Mince the garlic.  Halve the tomatoes, then grate them with the large holes of a box grater.  Thaw the spinach and squeeze it dry.  Grind 1.5 oz of the bread in a food processor to make breadcrumbs.
 Bring the broth, chickpeas, and aquafaba to a boil, then simmer for 10 minutes or until the chickpeas are just barely exposed.  Meanwhile, saute the breadcrumbs in 1/4 C olive oil, then add the spices and cook until fragrant.  Stir in the tomatoes and vinegar and remove from heat; stir this mixture into the chickpeas once they're ready.  Simmer until the mixture thickens, then add the remaining olive oil, cover, and let stand for five minutes.  Season with salt and additional sherry vinegar; serve with more bread.