This is another traditional Spanish dish that can have many variations. Each family claiming to have the best recipe. This particular recipe is reminiscent of what my family makes, however, my mother did let me know that I forgot the pan frito!! Sorry mami.. I’ll add it in the recipe
Being that spinach is now going out of season, I was excited to try water spinach, the asian green Kang Kong.
When I visited Yang at the farmers market, he showed me these beautiful greens. He explained to me how they were used in his culture and right away I knew I had to try them out in this Spanish dish. They worked beautifully as they were deliciously mild and sweet. I’m excited to get another bunch of these next week to try in a different dish. This dish is quite simple to create at home. Although for the best in flavors, you’ll need to soak dry garbanzo’s overnight and cook them the next day to make a broth of it’s own that is used in the final dish. You can take shortcuts and use canned garbanzo beans, however, flavor and depth will be effected.
Garbanzos con Espinaca
- 1 cup dry garbanzo beans soaked overnight ( or 2 cans garbanzo beans)
For cooking the garbanzo’s
- 1 carrot
- 1/2 white onion
- 1 celery stick
- 2 tbls extra virgin olive oil
- salt and pepper
The Garbanzo’s con Espinaca
- 1 bunch water spinach (Kang Kong), or spinach
- 4 pieces bacon, chopped
- 6-8 garlic cloves sliced
- 3 tbls red wine vinegar
- 1/2 tablespoon Spanish Paprika, Pimenton
- 1/2 tsp coriander seeds
- 1/2 tsp black peppercorns (1/4 tsp ground pepper)
- 1 tsp salt
- The night before soak 1 cup dry garbanzo beans overnight
- The following day, in a large dutch oven add the garbanzo beans, carrot, 1/2 white onion, and celery.
- Cover the beans and vegetables with water at least 2″ above ingredients.
- Bring to a boil and add the evoo, salt and pepper. Reduce heat and simmer over medium heat for 1 1/2 – 2 hours or until the beans are tender.
- Set Aside
- Once the garbanzos are done, In a large cast iron pot or dutch oven, add a drizzle of evoo and the bacon pieces. Cook until browned.
- Add the garlic and toss for 3-5 minutes.
- Add the garbanzo beans (about 3 cups) and mix thoroughly.
- Add the red wine vinegar, Spanish paprika, and about 1 cup to 1 1/2 cups of the reserved cooking broth that you cooked the garbanzos in.
- With a mortar and pestle, grind 1/2 tsp coriander seeds, 1/2 tsp black peppercorn and 1 tsp salt.
- Add the ground spices to the garbanzo’s, reduce the heat and simmer on low.
- While the garbanzos are simmering, In another large pot, bring water sprinkled with salt to a boil. Add the spinach and cook for 5 -7 minutes or until wilted, (not soggy).
- When the spinach is done cooking, add to the garbanzo’s and mix thoroughly. Simmer for 5 minutes.
- To serve with this meal, fry a couple pieces of bread in evoo until browned on both sides. Place on top