Andalusian Chickpea and Spinach Stew

1. Prepare the Bread Crumbs

Start by processing the torn bread in a food processor until you have fine crumbs, yielding about ¾ cup. Set these aside.

2. Simmer Chickpeas and Broth

In a large saucepan, combine the chickpeas and chicken broth. Bring this mixture to a boil and then lower the heat to let it simmer for about 10 minutes, just until the chickpeas are softened and have absorbed the broth’s flavors. You’ll know it's ready when the liquid level is just below the top layer of the chickpeas.

3. Toast Bread Crumbs

While the chickpeas are simmering, heat 1/4 cup of olive oil in a 10-inch nonstick or carbon-steel skillet over medium heat. Add the bread crumbs and cook them, stirring occasionally, until they turn a deep golden brown, which should take about 3-4 minutes. This step is crucial as the toasted bread crumbs will add a wonderful texture and depth to the stew.

4. Cook Spices and Tomatoes

Next, add the minced garlic, smoked paprika, ground cumin, table salt, cinnamon, cayenne pepper, and a small pinch of saffron to the skillet with the bread crumbs. Cook this mixture for about 30 seconds, just until the spices are fragrant. Stir in the shredded flesh of the plum tomatoes and the sherry vinegar, then remove the skillet from the heat.

5. Combine and Simmer

Return to your saucepan of chickpeas and broth. Stir the bread crumb mixture and the thawed, squeezed-dry spinach into the saucepan. Continue to simmer the stew, stirring occasionally, for another 5-10 minutes. This allows the flavors to meld together beautifully, and the mixture should thicken to a stew-like consistency.

6. Finish and Serve

Once the stew has thickened, remove it from the heat and stir in the remaining 2 tablespoons of olive oil. Cover the saucepan and let it stand for 5 minutes. This final rest allows the flavors to settle and the stew to reach the perfect serving temperature. Before serving, taste the stew and season with additional salt and sherry vinegar if needed.