adapted from: Tapeña Wines
1 opound fresh spinach or kale (6 cups), washed and coarsely chopped
1/2 cup bread crumbs
4 tablespoons olive oil, divided
1 onion, chopped
2 cloves of garlic, chopped
1/4 teaspoon ground cumin
1 1/2 tablespoon red wine vinegar
1/2 teaspoon paprika
Salt and pepper
1/4 teaspoon dried red pepper
15 ounces chickpeas, rinsed and drained
Directions
Heat water in a large covered steamer. Cook the greens for 5 minutes, until wilted. Drain the spinach and set
aside.
In a small bowl combine the bread crumbs, 2 tbsp olive oil and 2 tbsp of chickpeas and mash into a paste.
Heat 2 tbsp olive oil in a large skillet and cook the garlic and onion until soft. Add the bread/chickpea paste,
cumin, vinegar, paprika and red pepper to the skillet. Stir until well blended.
Add the cooked spinach and remaining chickpeas. Cook on med-low until heated through. Serve warm by itself
or with toasted bread.