Spinach and Chickpea Cazuela

 As soon as we got back home from our travels, I hit the kitchen. I have spent much of my time in there since! I made Blueberry Cheese Danishes for the first time, and learned so much about laminating dough and butter temperatures. I still have lots of practice as far as layered pastries go....  

Anyways, the first recipe I'd like to share is the Spinach and Chickpea Cazuela we had at Barcelona Wine Bar in Boston. Barcelona Wine Bar was the BEST place we ate in Boston!! (Aside from Flour, but they are totally different so they both get top spots!!) You can read more about that lovely experience here

All of It - Chickpea and Spinach Cazuela

With fall just around the corner, this is the PERFECT side to serve as a snack, appetizer, or side dish. It is warm, filling, and hearty. The roasted garlic and shallot contributes a sweet flavor that definitely plays well with the savory taste of cumin.  

It tastes super creamy, but doesn't use any dairy products. In fact, there are only about nine ingredients involved. Most of them are pantry staples, so you might even have them all in your house right now! Except for the cumin seeds, maybe...  

All of It - Spinach Chickpea Cazuela Ingredients

One of the most flavorful parts of the dish is the cumin. I toasted cumin seeds until they were golden brown and then popped them in the food processor until they were fully ground. The cumin is much darker and quite a bit more fragrant than what you'd buy at the store. It is rich and smokey. 

All of It - Chickpea and Spinach Cazuela

Serve with toasted sourdough bread brushed with olive oil. Or you can make a batch of pizza dough, grill it without pizza toppings, and cut them into strips. They just look so cute in those cups don't they?? Barcelona Wine Bar served slices of their homemade bread, of which I ate approximately 4 whole loaves of. 

All of It - Spinach Chickpea Cazuela - Pizza dough dipping strips

You should totally make Spinach Chickpea Cazuela for several reasons; its super quick, easy, healthy, flavorful, hearty, warm, uses pantry staples, and is perfect for Fall!! I bet you could even pop it on the grill for a nice tailgating special!? 

Let me know what you think of the recipe! Take a photo of your beautiful creation and post it to Instagram, tag me @corrielanderson, and use #itsallofit!! Leave me a comment below!! I'd love to hear from you! 

Spinach Chickpea Cazuela

Recipe Author: Corrie Anderson, inspired by the dish at Barcelona Wine Bar - South End

Serves: 2 - 4 people

INGREDIENTS

  • 2 tablespoons olive oil
  • 3 garlic cloves
  • 1 small shallot, cut into wedges
  • 2 small pieces of bread
  • 2 teaspoon cumin
  • sprinkle of red pepper flakes
  • 16 ounces chickpeas
  • 1 cup water
  • 2 large handfuls of spinach
  • 1 teaspoon of white wine or sherry vinegar 
  • sprinkle of kosher salt and freshly ground black pepper

INSTRUCTIONS

  1. Pour olive oil in a medium saucepan over medium heat. Add garlic cloves and shallot and sauté until golden brown. Remove from pan and add to food processor. Add bread to saucepan and cook until golden brown. Add to food processor, along with 1 teaspoon cumin, a sprinkle of red pepper flakes, and 1/4 cup garbanzo beans to food processor and pulse until you get a paste texture. You may need to add a smidgen of water to encourage the transformation to paste. If you do, add water very slowly.
  2. Add water and remaining garbanzo beans to saucepan and bring to a simmer. Then add spinach and stir, cook for five minutes. Next add the paste mixture, remaining cumin, drizzle of vinegar, a sprinkle of kosher salt, and freshly ground black pepper to the pan and cook for five minutes, stirring occasionally.
  3. You can serve the cazuela in individual ramekins, small bowls, or you can just bring the pan to the table!