Name: Espinacas con Garbanzos (Spinach with Chickpeas)
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 piece white sandwich bread, torn into ½-inch pieces; 2 tbsp olive oil; 2 tsp smoked paprika; ½ tsp ground cumin; 3 garlic cloves, thinly sliced; 1 tbsp tomato paste; ½ cup water; 2 (14.5 oz) cans chickpeas, drained and rinsed; 4 oz spinach, roughly chopped; 1 tbsp sherry vinegar; 1 tsp salt

1

Divide bread, olive oil, paprika, cumin, and garlic between two Suvie pans, stirring to incorporate. Insert pans into your Suvie and broil for 10 minutes or until bread is toasted, stirring occasionally.

2

In a small bowl, stir together the tomato paste, water, and 1 tsp salt to dissolve. Divide tomato mixture between both pans. With a fork, mash bread until pasty.

3

Divide chickpeas and spinach between both Suvie pans. Insert pans into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook Low for 2 hours.

4

Remove pans from your Suvie and season with sherry vinegar. Season to taste with salt and pepper. Serve.

Espinacas con Garbanzos (Spinach with Chickpeas)

Ingredients

11 Ingredients

Instructions

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