Braised Chickpeas and Spinach with Smoked Paprika and Garlic (Guisat de Cigrons)
A laid-back vegetarian stew that's both hearty and healthy.
Course: Main Course
Author: Christopher Kimball
½teaspoonfresh thyme leaves
Kosher salt and ground black pepper
5tablespoonsextra-virgin olive oil,divided
Three 15½-ounce cans chickpeas,2 cans rinsed and drained
5large garlic cloves,minced
1teaspoonfinely chopped fresh rosemary
14½-ouncecan diced fire-roasted tomatoes
In a food processor, pulse the almonds until coarsely chopped, about 8 pulses. Transfer to a small bowl. Process the panko until slightly finer in texture, about 10 seconds, then add the thyme, ¼ teaspoon each salt and black pepper,1 tablespoon of the oil and ¾ teaspoon of the paprika. Process until well combined, about 10 seconds. Transfer the panko mixture to a 12-inch skillet and set aside. Pulse 1 cup of the drained chickpeas until coarsely ground, about 5 pulses, then transfer to another small bowl.
Set the skillet with the panko mixture over medium and cook, stirring, until crisp and browned, 4 to 5 minutes. Stir in the chopped almonds, then scrape the mixture onto a plate; set aside.
In a large saucepan over medium-low, heat 3 tablespoons of the remaining oil until shimmering. Add the garlic and cook, stirring occasionally, until pale golden, about 2 minutes. Stir in the remaining 1¾ teaspoons paprika and the rosemary; cook until fragrant, about 1 minute. Add the tomatoes and cook, stirring, until slightly thickened, about 3 minutes. Stir in the ground chickpeas, the remaining drained chickpeas, the remaining 1 can chickpeas (with its liquid), 1 teaspoon salt and the cayenne. Bring to a simmer over medium-high, then reduce to low, cover and cook, stirring occasionally, about 10 minutes.
Stir in the spinach, then cover and cook until wilted, about 1 minute. Transfer to a serving bowl, sprinkle with several tablespoons of the panko-almond mixture and drizzle with the remaining 1 tablespoon oil. Offer the rest of the topping on the side.