Ingredients
1 cup/180 g dried chickpeas (See Notes), rinsed
2 qt/1.9 L water
1/4 tsp + 1/8 tsp baking soda
4 Tbsp/55 g unsalted butter
2 garlic cloves, grated and divided
4 Tbsp/60 ml extra-virgin olive oil
1/4 cup/35 g dry breadcrumbs
1 1/2 Tbsp smoked sweet paprika
1 Tbsp toasted whole cumin (See Notes)
8 oz/230 g frozen spinach, chopped (see Notes)
2 Tbsp sherry vinegar
Toasted buttered slices of sourdough to serve (optional)
Instructions
- Soak the dried chickpeas in 4 cups/945 ml of water. Stir in 1 Tbsp fine sea salt and 1/4 tsp baking soda. Leave covered overnight. Discard the soaking water. Transfer the chickpeas to a large saucepan or Dutch oven. Add 4 cups/945 ml of water, 1 tsp fine sea salt, 1/8 tsp baking soda. Bring the water to a boil over medium-high heat and then simmer until the chickpeas are tender and completely cooked about 45 minutes. Transfer the chickpeas with the cooking water to a large bowl and keep aside. Wipe the saucepan clean.
- Melt 2 Tbsp of the butter in the same saucepan over medium-high heat. Add 1 garlic clove and sauté until fragrant, about 1 minute. Add 2 Tbsp of the olive oil, followed by the bread crumbs, and cook until they turn golden brown, 3 to 4 minutes. Transfer to a medium bowl.
- Add 1 cup of the cooked chickpeas and 1 cup/240 ml of the cooking water to the breadcrumbs. Mash well to form a coarse paste, adding more water if needed. Repeat with another cup of chickpeas and 1 cup/240 ml of the cooking water.
- In the same saucepan in which the chickpeas were cooked, melt the remaining butter over medium-high heat and cook until the butter stops crackling and the milk solids turn light reddish brown, 2 to 3 minutes. Add the remaining 2 Tbsp of olive oil. Add the remaining garlic until fragrant, about 1 minute. Add the paprika and cumin, and cook until fragrant, 30 to 45 seconds. Stir in the spinach, the remaining chickpeas, and the cooking water. Bring to a boil over high heat, then reduce to a simmer for 5 minutes.
- Stir in the mashed chickpeas and continue to simmer until thickened, 4 to 5 minutes. If it thickens too much, add a few more Tbsp of water.
- Stir in the vinegar, taste, and season with salt if needed.
- Serve warm with toasted bread. Leftovers stay good in the refrigerator if stored in an airtight container for up to 4 days.
Notes
- If using canned beans, then drain and use two 15 oz/425 g cans of chickpeas. Use tap water to replace the cooking water.
- Don’t waste panko breadcrumbs in this recipe; reserve those for breading when you want extra crunchy textures.
- Red wine vinegar can be used in place of sherry vinegar.
- If you want fresh baby spinach, use about 1 1/2 lbs/680 g instead of frozen spinach. Chop the spinach add it to the spices, and cook until it reduces and releases most of its liquid. Then, fold in the chickpeas.
- To toast cumin, make a small batch: Take 1/4 cup of whole cumin seeds and roast them in a dry skillet over medium heat until the seeds start to brown and turn fragrant. Remove and transfer to a plate or bowl to cool. Once cooled completely, grind and store in an airtight container. Use as needed. It will stay good for up to 6 months.
