Imagine a dish that captures the heart of Catalonia in a bowl—chickpeas and spinach mingling in a dance of flavors that’s both rustic and unexpectedly modern. It’s like a warm hug on a chilly day, yet somehow, it’s also a refreshing reminder of spring. I swear, I once caught myself daydreaming about this very recipe while stuck in traffic, the earthy aroma of garlic and paprika teasing my senses.
Steps
- Rinse a bag of fresh baby spinach in a colander under water and set it aside, leaving it damp for wilting later.
- Heat olive oil in a large sauté pan over medium-high heat. Add a thinly sliced small white onion and cook for about 5 minutes, stirring occasionally, until it softens. Incorporate minced garlic, smoked paprika, and ground cumin, stirring for another minute.
- Reduce the heat to medium and add the damp spinach to the pan. Cover with a lid and allow the spinach to wilt for 1-2 minutes.
- Mix in rinsed and drained chickpeas along with raisins. Continue cooking for another 1-2 minutes until the chickpeas are thoroughly heated.
- Season the dish generously with sea salt and freshly cracked black pepper to your taste.
- Serve the dish warm, garnishing it with toasted pine nuts, an extra drizzle of olive oil, and a sprinkle of smoked paprika. Store any leftovers in a sealed container in the refrigerator for up to 3 days.
Ingredients
- 1 (5-ounce) bag of fresh baby spinach
- 1 tablespoon of olive oil, with additional for drizzling
- 1 small white onion, peeled and thinly sliced
- 6 cloves of garlic, peeled and minced
- 1 teaspoon of smoked paprika, with more for serving
- 1/2 teaspoon of ground cumin
- 2 (15-ounce) cans of chickpeas, rinsed and drained
- 1/2 cup of raisins
- 1/3 cup of toasted pine nuts
- Sea salt and freshly ground black pepper, to taste
FAQ
- What makes Catalan chickpeas and spinach unique?
- Catalan chickpeas and spinach are unique due to their combination of simple, wholesome ingredients and the addition of raisins, which provide a hint of sweetness. The raisins plump up as they absorb the juices from the sauté, creating a delightful contrast to the savory flavors.
- How can I make the chickpeas extra soft like in Spain?
- To achieve extra-soft chickpeas similar to those in Spain, boil canned chickpeas in water for 10-20 minutes before incorporating them into the recipe. This step enhances their texture, making them juicier and more tender.
- Can I substitute any ingredients in this recipe?
- Yes, there are several substitutions you can make. If you don’t have pine nuts, toasted almonds or hazelnuts work as well. For a more budget-friendly option, use almonds instead of pine nuts. You can also add sausage or bacon for a non-vegetarian version, or include tomatoes or a splash of white wine for added flavor.
- Is it possible to make this dish spicy?
- While traditional Catalan cuisine is not typically spicy, you can add a pinch of crushed red pepper flakes to introduce some heat to the dish. This variation is perfect for those who enjoy a little kick in their food.
- How can I serve this dish?
- This dish is versatile and can be served as a main entrée, a side dish, or an appetizer. Pair it with crusty bread for a complete meal or enjoy it as part of a tapas spread.
Tips
- For super tender chickpeas, try boiling them for 10-20 minutes before using them in the recipe. This extra step can make the texture closer to what you’d find in Spain.
- If you want to add some extra flavor, consider incorporating smoked paprika and cumin. These spices can enhance the dish, even though they may not be traditionally used.
- Feel free to experiment with different nuts. If pine nuts are not available, toasted almonds or hazelnuts can be a tasty and more affordable substitute.
- To give the dish a spicy twist, add a pinch of crushed red pepper flakes. While it’s not traditional in Catalan cuisine, it can add an enjoyable kick if you prefer a bit of heat.
Equipment
- Large sauté pan with a lid – Useful for sautéing the vegetables and wilting the spinach.
- Colander – For rinsing the spinach.
