"That Spinach Thing"

"That Spinach Thing" is so named because I kept forgetting what the technical term for it was (it's a Spanish dish, though the website where I found it called it Spinach and Chickpeas, which really doesn't leave much room for interpretation), and since it seemed really close to something else I had seen made a few months back by a college friend of mine called "chickpea thing" I figured I'd give it a shot. Plus, the website from which it came from is awesome, and I love getting ideas from it.

I think the fact that I sat on this post all day trying to figure out how I'd write it while having a banana walnut chocolate chunk cookie in my hand is very telling.

This meal (or side, depending on how you choose to serve it) is pretty simple, really. Spices, spinach, garbanzo beans, and fried bread (which I omitted because I just didn't feel like frying up bread, and all I had was some leftover Herb Bread from my favorite sandwich/bakery place ever in the freezer. In retrospect, I should have used it-I'm now very interested to see how it would have tasted.).

I liked this dish, but I didn't *love* this dish. Quite frankly, if I hadn't made it I'd probably know no better. I don't think this is a dish I'd crave; but I'll still eat it-it's not that bad for you, it's easy, and it's filling. I think my problem is that it has too many chickpeas. I thought maybe it just gave it a weird texture or something. Something's just missing from this. I really think it's the bread. The recipe said it was optional, which is why I didn't add it the first time. Next time, I'll definitely do it.



Try it and see if you can come up with something that works. I really think this dish has the potential to work-I just couldn't do it this time around. Separately, it's very good. Together, I just miss something. Maybe I should take out some of the chickpeas and add something else-maybe some chicken or something-but that will change the dish completely. Or, put in more spinach and maybe some extra garlic!

I will have to go back to the drawing board on this-but I won't give up on it! If you find a good combination, let me know-I'll be interested to see what happens with it!



Sidenote-I do wholeheartedly agree with the addition of the smoked paprika. It was a strangely different spice that I really liked and also really liked being able to sprinkle as much or as little as I wanted on it. There's a distinct possibility I'll be adding more to "Spinach Thing" tonight.

Spinach and Chickpeas (aka "That Spinach Thing", aka Espinacas con Garbanzos)(recipe obtained from www.smittenkitchen.com)
2 cans of chickpeas (15 oz), drained well
6 tbsp olive oil
1 lb. baby spinach
1 large slice of Country Bread (or whatever you might have on hand)
1/2 c. tomato sauce (I used eggplant marinara. I'm glad I had something different to contrast it, but feel free to use whatever tomato sauce you have, or none at all)
3 garlic cloves, sliced thin (I used a spoonful of minced)
1/2 tsp ground cumin
1 pinch of red pepper flakes
1 1/2 tbsp red wine vinegar
1/2 tsp smoked paprika (try to find this if you can. It really does have a distinct difference from regular paprika)
Salt and freshly ground black pepper
Lemon juice, to taste

Place a large saucepan over medium heat and add 3 tbsp. of the olive oil. When it is hot, add the spinach and stir. Depending on the size of your pot you may only be able to add a little at a time (I had to put it in a half at a time) When spinach is tender, drain in a colander and set aside.

While the spinach cools, heat 2 tablespoons olive oil in a frying pan over medium heat. Fry up the bread for about 5 minutes or so, then one tbsp of oil and the garlic, cumin and pepper. Cook for another minute or until the garlic is golden brown.

Transfer to a food processor along with the vinegar (a blender also works), and mash mixture to a paste. Put the chickpeas and the mashed mixture back into the pan and add the tomato sauce (if you choose-I'd suggest it, but it can be regular marinara or whatever you like). Stir until the chickpeas are heated all the way through. Add salt and pepper to taste. Add the spinach and cook until it is fully heated. Serve with paprika sprinkled over the top.