Nutrition balance score
Great
Glycemic Index
58
Moderate
Glycemic Load
48
High
Nutrition per serving
Calories696.1 kcal (35%)
Total Fat31.1 g (44%)
Carbs82.5 g (32%)
Sugars7.3 g (8%)
Protein25.1 g (50%)
Sodium1599.4 mg (80%)
Fiber15.8 g (57%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 loafcrusty bread
divided
2 x 15 ozcans chickpeas
1 can drained
1 ½ cupschicken broth
6 Tbspextra-virgin olive oil
divided
6cloves garlic
minced
1 Tbspsmoked paprika
1 tspground cumin
¼ tspsalt
⅛ tspground cinnamon
⅛ tspcayenne pepper
1 pinchsaffron
2plum tomatoes
small, halved, shredded on box grater, skins discarded
4 tspsherry vinegar
extra for seasoning
10 ozfrozen chopped spinach
thawed, squeezed dry
Instructions
Step 1
Cut 1½ oz piece from loaf of bread and tear into 1 inch pieces. Process in food processor until finely ground. Combine chickpeas and broth in large saucepan and bring to boil over high heat. Lower heat to simmer and cook until liquid is just below top layer of chickpeas, about 10 min.
Step 2
Heat ¼ cup oil in 10 inch nonstick skillet over med heat until shimmering. Add bread crumbs and stir frequently until deep golden brown, about 3-4 min. Add garlic, paprika, cumin, salt, cinnamon, cayenne, and saffron and cook until fragrant, 30 sec. Stir in tomatoes and vinegar, remove from heat.
Step 3
Stir bread mixture and spinach into chickpeas. Simmer, stirring occasionally, until mixture is thick and stew-like, 5-10 min. Off heat, stir in remaining 2 Tbsp oil. Cover and let stand 5 min. Season with salt and vinegar to taste. Transfer to serving bowl and serve with remaining bread.
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