Dinner Tonight: Moroccan Spinach and Chickpeas

Name: Dinner Tonight: Moroccan Spinach and Chickpeas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 425 grams chickpeas, drained and rinsed; 1 inches from a country loaf, cut into cubes; 2 medium cloves garlic, thinly sliced; 0 teaspoons ground cumin; 2 servings Kosher salt; 1 lemon, cut into wedges; 3 Tbsps olive oil; 2 servings Freshly cracked black pepper; 1 pinch pinch red pepper flakes; 2 teaspoons red wine vinegar; 0 teaspoons smoked paprika; 227 grams fresh curly spinach, rinsed; 59 milliliters tomato sauce

Dinner Tonight: Moroccan Spinach and Chickpeas is a vegan main course. This recipe serves 2. One portion of this dish contains about 15g of protein, 26g of fat, and a total of 433 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of wine vinegar, freshly cracked pepper, paprika, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Pour half of the oil into a large saucepan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the spinach and a pinch of salt. Stir constantly, and cook until the leaves just wilt, about 4 minutes.

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Spinach

Salt

Drain contents in a colander. Rinse out saucepan and dry with paper towel.

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Paper Towels

Colander

Sauce Pan

Add 1 tablespoon of remaining oil to the saucepan and return it to medium heat. Toss in the bread cubes. Cook, stirring often, until browned all over, about 5 minutes.

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Bread Cubes

Cooking Oil

Equipment you will use

Sauce Pan

Add the rest of the olive oil along with the garlic, cumin, and red pepper flakes. Cook, stirring often, until fragrant, about 1 minute (If garlic begins to burn, remove contents from pan immediately).

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Red Pepper Flakes

Olive Oil

Garlic

Cumin

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Frying Pan

Transfer the bread mixture to a food processor.

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Bread

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Food Processor

Pour in the vinegar and process into a paste.

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Vinegar

Add the paste back to the saucepan along with the tomato sauce and chickpeas. Turn the heat to medium, and cook until the chickpeas have absorbed the flavors, about 5 minutes. Quickly chop the drained spinach, and then add it to the saucepan. Season mixture with salt and pepper. As soon as the chickpeas and spinach are warm, turn off the heat.

Ingredients you will need

Salt And Pepper