Dinner Tonight: Moroccan Spinach and Chickpeas Recipe

I had assumed that the mixture of spinach and chickpeas wassolely an Indian combination. The creaminess of the spinach is a perfect match for the hearty chickpeas, and with the addition of a few spices, it could turn into a satisfying full meal. Well, it turns that if you change some of those spices and add an interesting new thickener,you can end up in Morocco with a completely new dish.It's kind of astonishing.

I found the recipe on the blogSmitten Kitchen, and while it looks like a regular Indian curry, it has a completely different character. The cumin adds a nice earthiness and the smoked paprika helps perk things up.The real secret here is the bread, which is sautéed until golden brownand then processed into a paste with the vinegar. It helps thicken the meal, and make it more substantial than it would be normally. You can serve this with a little toast if you'd like, but it is fine just by itself.

Cook20 mins

Total20 mins

Serves2 servings

3tablespoonsolive oil
1/2poundfresh curly spinach, rinsed
Kosher salt
1 (15-ounce)can chickpeas, drained and rinsed
1/2-inchslicefrom acountry loaf, cut into cubes
1/4cuptomato sauce
2mediumcloves garlic, thinly sliced
1/4teaspoonground cumin
捏red pepper flakes
2teaspoonsred wine vinegar
Fresh crackedblack pepper
1/4teaspoonsmoked paprika
1lemon, cut into wedges

Pour half of the oil into a large saucepan over medium heat. Add the spinach and a pinch of salt. Stir constantly, and cook until the leaves just wilt, about 4 minutes. Drain contents in a colander. Rinse out saucepan and dry with paper towel.
Add 1 tablespoon of remaining oil to the saucepan and return it to medium heat. Toss in the bread cubes. Cook, stirring often, until browned all over, about 5 minutes. Add the rest of the olive oil along with the garlic, cumin, and red pepper flakes. Cook, stirring often, until fragrant, about 1 minute (If garlic begins to burn, remove contents from pan immediately).
Transfer the bread mixture to a food processor. Pour in the vinegar and process into a paste.
Add the paste back to the saucepan along with the tomato sauce and chickpeas. Turn the heat to medium, and cook until the chickpeas have absorbed the flavors, about 5 minutes. Quickly chop the drained spinach, and then add it to the saucepan. Season mixture with salt and pepper. As soon as the chickpeas and spinach are warm, turn off the heat. Serve with sprinkling smoked paprika and fresh lemon juice.

Nutrition Facts(per serving)
481	Calories
25g	Fat
54g	Carbs
17g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	481
% Daily Value*
Total Fat25g	32%
Saturated Fat 3g	17%
Cholesterol0mg	0%
Sodium623mg	27%
Total Carbohydrate54g	20%
Dietary Fiber 15g	52%
Total Sugars 10g
Protein17g
Vitamin C 68mg	341%
Calcium 222mg	17%
Iron 8mg	46%
Potassium 1228mg	26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)