Flavors of Spain to California: Moorish-style Chickpea and Spinach stew
When the Moors invaded Spain in 711 AD, not only did they bring their influence in architecture and science, but also in food. The Moors’ occupation of Spain may have lasted for over seven hundred years, but the Moorish legacy stayed forever enriching the Spanish culture and lifestyle.
Spain subsequently, captured the Moorish influence.
Moorish style meant luxury and exoticism. Their exotic spices such as cumin and saffron, cultivated since ancient times, were introduced into Spanish cuisine. They were added to soups and stews putting a special flavor in dishes.
It is in the Andalusia region of Spain, where the greatest influence occurred, spices, ingredients, and techniques came together and created a new way of cooking, full of fragrances and aromas.
From Jose Andres –Tapas, I obtained this delicious recipe which includes chickpeas, which are high in protein/fiber grains. It has been cultivated since ancient times, especially in the Middle East. Chickpeas were used in salads, stews, dressings, alcoholic beverages, and even into ground flour.
Ingredients:
- 9 oz dried garbanzos (chickpeas)
- 2 tbsp Spanish extra-virgin oil
- 6 garlic cloves, peeled
- 2 oz sliced white bread with crust removed
- 2 tbsp pimentón (Spanish paprika)
- 1 pinch Spanish saffron threads
- 2 tbsp Spanish sherry vinegar
- ½ lb. baby spinach washed and sliced
- 1 tsp ground cumin
- Pepper to taste
Tips:
Chickpeas may take a long time to boil. So it’s a good idea to soak them overnight before cooking. The next day, drain and rinse them. Add more water and proceed to boil until tender leaving ½ inch of water in the pan.
If you don’t have time to cook, use 3 cups chickpeas from a can or jar adding more water before you cook the spinach or there is not enough in the jar.
Directions:
Heat the olive oil in a small sauté pan over medium heat. Add the garlic and cook until browned –about 3 minutes-. Remove the garlic from the pan and set aside.
Add the bread and brown it in both sides –about one minute fo each side. Remove the bread from the pan and set aside.
Remove the pan from the heat and let it cool. Add pimentón and saffron to the pan and immediately add sherry vinegar to prevent the pimentón from burning. Remove the pan from the heat.
In a mortar, smash garlic and bread to make a thick paste. Bring the chickpeas back to low broil. Add spinach, cumin, and the garlic-bread paste simmering for about 5 minutes. Season with pepper.
Serves: 4
If you want or need more vegetarian recipes or instructions on different dishes, you can find them here, or at my blog Spanish Steps.
