4.9
(15)
Your folders
Your folders
Export 17 ingredients for grocery delivery
Step 1
In a large skillet like this one, heat 1 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add spinach and cook, tossing regularly, until just wilted. Transfer spinach to a colander to drain.
Step 2
Return skillet to heat and add a little more extra virgin olive oil. Add blanched almonds and bread. Saute briefly until almonds turn a golden brown color, then add garlic, spices, and a dash of salt and pepper. Cook briefly until garlic gains a little color, be sure to toss well so that the spices coat the almonds and bread.
Step 3
Let cool briefly, then transfer almond and bread mixture to food processor fitted with a blade (a small food processor like this one works really well here.) Add vinegar and pulse a few times until you have a thick, crumbly, paste-like mixture. Set aside for now.
Step 4
Wipe the skillet and add a little more extra virgin olive oil. Add chopped onion and bell pepper and cook, tossing regularly, until tender. Add chickpeas, tomato sauce, and 1/2 cup (125 ml) water. Season with salt and pepper. Bring to a high simmer, then lower heat and let simmer on low for about 10 minutes.
Step 5
Add the wilted spinach and almond-bread mixture to the chickpeas. Stir and let simmer another 5 minutes. Taste and adjust salt and pepper and spices to your liking (if you like it a little more spicy, add a dash more cayenne. And if you want it a bit more smoky, add a dash of smoked paprika.)
Step 6
Finish with a splash more vinegar. Garnish with cilantro, toasted bread, and toasted blanched almonds (optional). Transfer to a serving bowl and add a generous drizzle of Early Harvest extra virgin olive oil. Enjoy warm or at room temperature with your favorite crusty bread!
Your folders
spainonafork.com
5.0
(4)
30 minutes
Your folders
cleanfooddirtygirl.com
5.0
(2)
Your folders
seriouseats.com
Your folders
yuzubakes.com
5.0
(1)
Your folders
theclevermeal.com
5.0
(1)
30 minutes
Your folders
theplantbasedschool.com
Your folders
theplantbasedschool.com
5.0
(15)
25 minutes
Your folders
bbcgoodfood.com
30 minutes
Your folders
askchefdennis.com
5.0
(47)
15 minutes
Your folders
spainonafork.com
5.0
(1)
Your folders
spainonafork.com
15 minutes
Your folders
bakinghermann.com
5.0
(3)
Your folders
cooking.nytimes.com
5.0
(693)
Your folders
foodandjourneys.net
5.0
(2)
150 minutes
Your folders
allrecipes.com
2 hours, 20 minutes
Your folders
spainonafork.com
45 minutes
Your folders
gimmesomeoven.com
35 minutes
Your folders
spainonafork.com
35 minutes
Your folders
cookedandloved.com
4.8
(17)
60 minutes