Being that spinach is now going out of season, I was excited to try water spinach, the asian green Kang Kong.
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