![]() ![]() ![]() If you’re bread-averse or think you’d enjoy it without the crumbs in the sauce, give it a spin and let us know how it goes. It would be a bit thinner and saucier and possibly harder to slop onto a piece of toast, but also a bit lighter - in weight, not just calories. Except, in hindsight, I think I’d also enjoy this recipe without the bread. One of the reason I blended recipes was because I wanted the approachability of Ximena’s version but also some of the extras in Moro’s - the vinegar, paprika and the fried bread, mashed to a paste. Three years ago: Skillet Irish Soda BreadĮspinacas con Garbanzos Īdapted from Moro: The Cookbook and Lobstersquad One year ago: Penne with Potatoes and Rocket No, I am not being melodramatic: Feta Salad with Spinach, Crispbread, Sumac and Pinenuts! Chestnut and Chorizo Soup! Seared Sirloin Salad with Barley and Grapes! And let’s not forgot that these are the same folks behind one of my favorite dishes on earth, this Warm Butternut Squash and Chickpea Salad with Tahini Dressing. To make the dish, I used a blend of Ximena’s recipe and the fancier restaurant version in Moro: The Cookbook, a book I am going to confess that I cannot open very often because I immediately want to make every single thing in it right that very second and this crashes into the reality of being pressed for time and the longing, it is actually painful. It sounds like it would be too simple to hold your interest, perhaps something you’d eat because you “ought” to, but it tastes like something you’ll crave again and again. ![]() I’d tried a version of this dish a few years ago, thanks to the sweet nudging of Ximena at Lobstersquad and instantly loved it. Wild! Hey, I figured others would have the chorizos and jamón serranos covered. My friend Ang had a tapas pot-luck last Friday (the baby ditched us for a better party at his grandparents house) and, yes, I brought a Spanish dish to a Spanish party that did not include a single format of pork. Or, you know, in New York City on another brutally rainy March night. It’s hearty and smoky with a little kick, you eat it on little fried bread toasts at a tapas bar in Spain. Espinacas con garbanzos is something you eat because it sounds sexy, and doesn’t taste half bad either. Don’t you agree? “Spinach and chickpeas” is something you eat because you should - it is healthy and you aspire to be. First off, this dish is not called “spinach and chickpeas”, it is espinacas con garbanzos. ![]()
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