View original recipe at themediterraneandish.com
Spanish Chickpea Stew
Spanish Chickpea Stew includes Early Harvest Greek extra virgin olive oil, baby spinach, blanched almonds. Total time: 40 minutes. Serves 8.
Ingredients
Early Harvest Greek extra virgin olive oil
8 - 10 oz baby spinach
2½ oz blanched almonds
2 slices whole wheat bread, crust removed, cut into small cubes
3 garlic cloves, minced
1¼ tsp ground cumin
½ tsp smoked paprika
½ tsp cayenne pepper
Salt and pepper
2 tbsp sherry vinegar or red wine vinegar, more for later
1 small onion, chopped
1 small sweet bell pepper, cored and chopped, any color
1 lb canned chickpeas, drained and rinsed, just over 2 cans of chickpeas
½ cup tomato sauce
Handful fresh cilantro leaves
Cubed bread, toasted in olive oil
Toasted blanched almonds
