Spinach and Chickpeas (Espinacas Con Garbanzos)

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

18 ounces canned garbanzo beans (chickpeas) or dried, soaked garbanzos

10 ounces fresh spinach

2 thick slices of day old bread crusts removed and cubed

15 Marcona almonds blanched and unsalted

¼ cup tomato sauce

3 garlic cloves chopped

extra virgin olive oil

2 tablespoon sherry vinegar or red wine vinegar

1 teaspoon ground cumin

ground cayenne pepper to taste

1 teaspoon salt to taste

black pepper to taste

1 teaspoon sweet smoked Spanish paprika or pimentón picante (hot paprika)

Directions at spanishsabores.com

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