Method
Toast the bread and garlic
Tear 55 g of country bread into small pieces. Peel and lightly crush 4 garlic cloves. Warm 45 ml of extra-virgin olive oil in a wide, heavy pot over medium heat. Add both to the pot and cook for 4 to 5 minutes, turning often, until the bread is golden at the edges and the garlic is fragrant but not dark. Start checking at 4 minutes. Transfer the solids to a blender, leaving the flavored oil in the pot.
04:00Soften the onion and bloom the spices
Peel and chop 1 yellow onion. Add it to the pot with 4 g of fine sea salt and cook over medium-low heat for 7 to 9 minutes, stirring occasionally, until soft and lightly golden. Start checking at 7 minutes. Stir in 2 g of ground cumin and 3 g of smoked paprika for 20 seconds, just until aromatic; do not let the paprika scorch.
00:07:0000:00:20Blend the sauce and add the chickpeas
Add 200 g of crushed tomatoes, 15 ml of sherry vinegar, and 360 ml of water to the blender with the toasted bread and garlic. Blend until smooth, pausing to scrape down the sides if needed. Pour the mixture into the pot and scrape the bottom to release the browned flavor. Drain and rinse 480 g of cooked chickpeas if needed, then add them and stir well.
Simmer until glossy
Bring the stew to a gentle simmer over medium heat, then reduce the heat to medium-low. Cook uncovered for 10 to 12 minutes, stirring every few minutes, until the sauce looks glossy and coats the chickpeas. Start checking at 10 minutes. Lower the heat if the sauce bubbles hard or begins to catch on the pot.
10:00Wilt the spinach and finish
Add 285 g of fresh spinach in three batches, stirring until each batch collapses before adding the next. Cook for 4 to 6 minutes, starting the check at 4 minutes, until the leaves are tender and the sauce has returned to a gentle simmer. Stir in 1 g of black pepper, taste, and adjust the seasoning. Serve immediately while the stew is thick and spoonable.
04:00
Smart Substitutions
- No sherry vinegar? Use apple cider vinegar or fresh lemon juice for a similarly sharp finish.
- No smoked paprika? Use sweet paprika and add a small pinch of cayenne for gentle heat.
- No country bread? Use plain breadcrumbs, adding them to the blender without toasting.
- Want another green? Use chopped Swiss chard or tender kale and allow a few extra minutes for it to soften.
Tips and Variations
- Keep the heat moderate when blooming the paprika; a few scorched seconds can make the whole pot taste bitter.
- Blend the bread mixture until completely smooth so the sauce thickens evenly rather than forming soft crumbs.
- Add the spinach gradually so the pot stays hot and the leaves wilt instead of steaming in excess liquid.
What Went Wrong?
- Stew is too thick Stir in water a splash at a time until the sauce moves easily around the chickpeas.
- Stew is too thin Simmer uncovered for a few more minutes, stirring often, until the bread-thickened sauce coats a spoon.
- Sauce tastes bitter The paprika or garlic may have browned too far. Balance mild bitterness with a little more tomato and vinegar, then keep the heat lower next time.
- Sauce feels grainy Blend it longer before adding it to the pot, or press the softened bread against the pot with a spoon as the stew simmers.
Nutrition Estimate
- Fiber: 13 g per serving
- Sodium: 535 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
