Spinach and Garbanzos

While John Paul and I were trying to think of the best way to describe the taste of this dish, we came up with the following: complex, earthy, slightly sweet, hint of spicy, smoky.  It's a dish that will make you forget there's no meat in it, because the tomato-y paste that coats the garbanzos is thick and a little tangy, and the spinach adds just the right bit of freshness.  It's a different take on a tapa, and John Paul said the tastes really remind him of south Spain and Morocco (it should be pointed out that he's never been to Morocco).  It's pretty filling, so there is certainly no need to top it with a poached or fried egg, but I am of the party that believes that a bit of egg yolk makes every dish a little better.  It serves three people very comfortably, especially if another small dish is added, but in the event of leftovers, just reheat in the microwaves the day after.

Spinach and Garbanzos (from Smitten Kitchen)
1/2 lb. dried chickpeas, cooked until soft and tender OR 2 15-oz cans of chickpeas, drained and rinsed
6 Tbsp. olive oil
1 lb. spinach, washed
2 slices from sandwich loaf bread, crusts removed and cut into small cubes
1/2 c. tomato sauce
3 garlic cloves, minced
1/2 tsp. cumin
Pinch of red pepper flakes
1 1/2 Tbsp. red wine vinegar
1/2 tsp. smoked paprika
Salt and freshly ground black pepper
Lemon juice, to taste
1. Place a large frying pan over medium heat enough olive oil to coat the bottom. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.
2. Heat 2 Tbsp. olive oil in same pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.
3. Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a thick paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.
4. If the consistency is a little thick, add some water. Add the spinach and cook until it is hot.  Serve topped with lemon a squeeze of lemon juice and paprika.