I had this dish when I was in Spain several years ago, but they used Chorizo in the dish, which I have exchanged for Andouille Tofurkey. It is a dish with a Moorish background, where it is often served as a stew. In this version the garbanzo are fried in Olive oil until they have a crispy texture which is a great contrast to the wilted spinach.
Ingredients
3 Tablespoons Olive Oil
1 15 oz can of Garbanzo Beans (rinsed and dried)
1 pre washed bag of Spinach
2 Shallots sliced or 1/2 onion Chopped
2 Cloves of Garlic Minced
1 link (3.5 ounces) Andouille Tofurkey
1/4 cup of Sherry
1/4 teaspoon of Cumin
1/4 teaspoon of Paprika
Instructions
Rinse and Dry Garbanzo Beans. I use a salad spinner for this (and pretty much everything else) because you can rinse in the inner basket and then spin to get them really dry. If they are wet the oil will pop and splatter and can be very painful
Heat 2 Tablespoons of Olive Oil in a fairly large skillet. You will know the oil is hot enough when you toss one garbanzo bean in and it sizzles.
Add the chickpeas and lower heat to medium. Cook for 7 minutes shaking the pan often.
Add the Garlic and Onion and cook for 2 minutes, continue shaking the pan
Add the Tofurkey and cook for 1 minute
Move all ingredients to a bowl or plate and set aside
Add 1 Tablespoon of Olive Oil into the same Pan
Saute the Spinach until it starts to wilt
Add Sherry, Cumin and Paprika and cook over medium heat until most of the liquid evaporates
Add Garbanzo mixture back into pan and heat through
If you don't already have one, the salad spinner comes in handy so often
Cook Garbanzo beans in olive oil until they start to brown, about 7 minutes
Cook Spinach until it starts to wilt
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