Andalusian Spinach

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A terrific side dish to serve with ham or roast chicken. This comes from chefs rick tramonto and gale gand but i found it in the chicago tribune some years ago. it's quite spicy so if you do not care for garlic, cumin or paprika please keep looking for a recipe that would suit you better than this one does :)

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Steps

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Wash spinach.

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Remove large stems.

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Do not dry.

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Transfer to a dutch oven.

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Cover and cook over medium heat , stirring several times , until spinach has wilted , about 5 minutes , drain.

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Heat oil in a medium-sized skillet over medium heat.

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Add garlic , cook until soft , stirring often , about 10 minutes.

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Remove garlic from oil and set aside.

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Add bread to oil.

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Cook until browned on both sides , about 3 minutes.

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Drain on paper towels.

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Combine garlic and half of the toast triangles in a food processor fitted with a metal blade.

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Puree.

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Return bread mixture to pan , stir in paprika and cumin.

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Add spinach and chickpeas.

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Cook over medium heat , stirring often , until heated through , about 5 minutes.

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Season with a few drops of vinegar and salt and pepper to taste.

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Add additional water if mixture becomes too dry.

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Place mixture in a warmed serving dish and garnish with remaining toast triangles.

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Ingredients

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fresh spinach, olive oil, garlic, bread, paprika, ground cumin, canned chick-peas, vinegar, salt, fresh ground black pepper