L
Leila
Guest
6 years ago this month we went to Spain and I returned raving about
garbanzos con espinacas. This is a tapa you get in Madrid and in the
South (maybe in the north too but we didn't go there) - the flavors
just drove me crazy, rich, slightly tangy, earthy. I couldn't get
enough of it.
Christine was kind enough to print Penelope Casas' recipe here:
http://groups-beta.google.com/group...tine+dabney+garbanzos&rnum=1#b57d0f46fb5f69e9
it included grated chocolate and saffron which I think are the two
magic ingredients.
Today I made the stuff in the pressure cooker using techniques I got
from Lorna Sass' books on pressure cooking (love that library internet
catalog - order it in the middle of the night and two days later it's
at the local branch - Sort of like Amazon, but free, and it's
neighborhood service, not to the door)
I doubled the recipe and the technique is different so here's my
version - flavors not changed.
1 cup dry chickpeas
4 cloves garlic -- peeled
1 onion - half cut into slices, the other half finely chopped
1/2 cup tomato -- peeled and chopped
2 bay leaves
coarse salt
1 pound frozen spinach - chopped
??? strands saffron
1/4 c. olive oil plus one tablespoon
1 teaspoon semisweet chocolate -- grated
Soak the chickpeas overnight in cold water to cover. (Pressure cooker -
you can "speed pre-soak" by cooking in water to cover under high
pressure for one minute. Let cool naturally to release pressure; drain
beans and proceed)
Drain and place the chickpeas in a deep casserole with 2 cloves of the
garlic, half of the onion cut in slices, 4 tablespoons (1/4 c.) of the
tomato, bay leaves, **** and water to cover. Bring to a boil, then
simmer, covered about 1 1/2-2 hours, or until the chickpeas are just
tender.
(Pressure cooker: Use at least 3 1/2 cups water and add a tablespoon of
olive oil, to prevent foaming and clogging the valve. Lock down cooker,
bring to high pressure and cook 10 minutes. Let cool naturally. If
garbanzos aren't done enough, cook under pressure another 2 minutes.
Allow to cool naturally)
Drain, reserving several tablespoons of the cooking liquid and
discarding the garlic and bay leaf.
Add salt and some cooking liquid to the frozen spinach (follow package
directions for amount of liquid to use but I used more than indicated)
and simmer 5 minutes.
In a mortar, crush the remaining 2 cloves of garlic with the saffron
(Note - original recipe as typed didn't indicate how much saffron. I
guessed - a few threads) and a little salt. In a skillet heat 2
tablespoons of the oil and saute the remaining onion, chopped fine,
until it is wilted. Add the remaining 1/4 cup tomato and cook until
the tomato has softened. Stir in the spinach, the remaining 2
tablespoons of oil, and the saffron mixture.
Combine the spinach mixture with the chickpeas and stir well to
distribute the
spinach evenly. Mix in about 2 tablespoons of the reserved cooking
liquid-or a
little more if you wish the mixture thinner- and the grated chocolate.
May be prepared ahead.
Serves 8
****Casas says add salt to the chickpeas before cooking. Every other
source I know says don't do it, the beans will harden and won't cook. I
add salt after cooking.
Leila says - eat this with crusty bread. Drink it with red wine
(Spanish rioja?) or a nice dry sherry. You have to make my big recipe
because it's just too delicious and it keeps and reheats well. 4
servings not enough for the effort and cooking energy expended.
It's a good potluck item because it doesn't need to be piping hot and
it's dairy and meat-free, which matters in some circles. No it's not
low carb but you can't have everything. I think even Atkins would
approve of chickpeas, in moderation. Figure a 1/4 cup serving would
equal about 10 carbs, maybe a little more with the chocolate.
Leila
garbanzos con espinacas. This is a tapa you get in Madrid and in the
South (maybe in the north too but we didn't go there) - the flavors
just drove me crazy, rich, slightly tangy, earthy. I couldn't get
enough of it.
Christine was kind enough to print Penelope Casas' recipe here:
http://groups-beta.google.com/group...tine+dabney+garbanzos&rnum=1#b57d0f46fb5f69e9
it included grated chocolate and saffron which I think are the two
magic ingredients.
Today I made the stuff in the pressure cooker using techniques I got
from Lorna Sass' books on pressure cooking (love that library internet
catalog - order it in the middle of the night and two days later it's
at the local branch - Sort of like Amazon, but free, and it's
neighborhood service, not to the door)
I doubled the recipe and the technique is different so here's my
version - flavors not changed.
1 cup dry chickpeas
4 cloves garlic -- peeled
1 onion - half cut into slices, the other half finely chopped
1/2 cup tomato -- peeled and chopped
2 bay leaves
coarse salt
1 pound frozen spinach - chopped
??? strands saffron
1/4 c. olive oil plus one tablespoon
1 teaspoon semisweet chocolate -- grated
Soak the chickpeas overnight in cold water to cover. (Pressure cooker -
you can "speed pre-soak" by cooking in water to cover under high
pressure for one minute. Let cool naturally to release pressure; drain
beans and proceed)
Drain and place the chickpeas in a deep casserole with 2 cloves of the
garlic, half of the onion cut in slices, 4 tablespoons (1/4 c.) of the
tomato, bay leaves, **** and water to cover. Bring to a boil, then
simmer, covered about 1 1/2-2 hours, or until the chickpeas are just
tender.
(Pressure cooker: Use at least 3 1/2 cups water and add a tablespoon of
olive oil, to prevent foaming and clogging the valve. Lock down cooker,
bring to high pressure and cook 10 minutes. Let cool naturally. If
garbanzos aren't done enough, cook under pressure another 2 minutes.
Allow to cool naturally)
Drain, reserving several tablespoons of the cooking liquid and
discarding the garlic and bay leaf.
Add salt and some cooking liquid to the frozen spinach (follow package
directions for amount of liquid to use but I used more than indicated)
and simmer 5 minutes.
In a mortar, crush the remaining 2 cloves of garlic with the saffron
(Note - original recipe as typed didn't indicate how much saffron. I
guessed - a few threads) and a little salt. In a skillet heat 2
tablespoons of the oil and saute the remaining onion, chopped fine,
until it is wilted. Add the remaining 1/4 cup tomato and cook until
the tomato has softened. Stir in the spinach, the remaining 2
tablespoons of oil, and the saffron mixture.
Combine the spinach mixture with the chickpeas and stir well to
distribute the
spinach evenly. Mix in about 2 tablespoons of the reserved cooking
liquid-or a
little more if you wish the mixture thinner- and the grated chocolate.
May be prepared ahead.
Serves 8
****Casas says add salt to the chickpeas before cooking. Every other
source I know says don't do it, the beans will harden and won't cook. I
add salt after cooking.
Leila says - eat this with crusty bread. Drink it with red wine
(Spanish rioja?) or a nice dry sherry. You have to make my big recipe
because it's just too delicious and it keeps and reheats well. 4
servings not enough for the effort and cooking energy expended.
It's a good potluck item because it doesn't need to be piping hot and
it's dairy and meat-free, which matters in some circles. No it's not
low carb but you can't have everything. I think even Atkins would
approve of chickpeas, in moderation. Figure a 1/4 cup serving would
equal about 10 carbs, maybe a little more with the chocolate.
Leila