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Chickpeas and Spinach (Garbanzos Con Espinacas)
Ingredients
  • 200 grams (7 ounces) chickpeas, soaked overnight with a pinch of baking soda, or two 400-gram cans of chickpeas, rinsed
  • 6 tablespoons olive oil
  • 500 grams (18 ounces) spinach, washed
  • 75 grams (3 ounces) white bread (about two ½-inch slices), crusts removed, cut into small cubes
  • 3 cloves garlic, thinly sliced
  • ¾ teaspoon cumin seeds,
  • 1 small bunch fresh oregano, roughly chopped
  • 1 small dried red chile, crumbled
  • 1 ½ tablespoons good-quality red wine vinegar
  • 1 pinch saffron (about 60 strands), infused in 4 tablespoons boiling water
  • ½ teaspoon smoked Spanish paprika
  • 1 pinch sea salt
  • 1 pinch black pepper
Steps
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