Spanish Braised Spinach with Chickpeas

Spanish Braised Spinach with Chickpeas
Photo by Scott Phillips


  • 1 Tbs. sherry vinegar or another wine vinegar
  • ¼ tsp. paprika
  • 20 oz. fresh spinach, stemmed, washed, drained, and coarsely chopped
  • 1 can (15-½ oz.) chickpeas, rinsed and drained
  • 6 cloves garlic (3 whole and 3 chopped medium-fine)
  • 3 Tbs. extra-virgin olive oil
  • ½ tsp. ground cumin
  • + 3 more ingredients
    • 3 slices bacon (about 2 oz.)
    • 6 slices (¼-inch thick) baguette or crusty country bread (about 1-½ oz. total)
    • Kosher salt and freshly ground black pepper

In a large, straight-sided skillet, heat the olive oil over medium heat and add the bacon. Cook, flipping occasionally, until the bacon is golden and crisp, 6 to 8 minutes. Transfer to a plate lined with paper towels. Add the 3 whole cloves of garlic and the bread to the pan, and sauté until the ...

View full recipe at Fine Cooking


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