#cooked salad

[najia-cooks]

Espinacas con garbanzos (Spanish spinach and chickpea stew)

Espinacas con garbanzos is a typical Andalusian tapas dish originating in Islamic Spain, when the Moors brought spinach, chickpeas, and cumin into the Iberian peninsula. In modern Spain, espinacas con garbanzos is eaten year-round, but is especially popular during Lent.

Recipe under the cut!

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Ingredients:

100g (1/2 cup) dried chickpeas, soaked overnight, or 1 15oz can chickpeas, drained

50g (3/4 cup) crustless bread, chopped into cubes

15 Marcona almonds, blanched

A few Tbsp olive oil, divided

1 bunch (10oz or 280g) spinach, washed and roughly chopped

4 cloves garlic

1 Tbsp cumin seeds, or 1 Tbsp ground cumin

1/4 tsp ground cayenne, or to taste

3/4 tsp salt, or to taste

1 tsp sweet smoked paprika

3/4 tsp black peppercorns, or 1/2 tsp ground black pepper

2 Tbsp sherry vinegar, or rice vinegar

1 small yellow onion, diced

2 tomatoes, peeled and puréed, plus 2 tsp tomato paste (or 1/2 cup tomato sauce)

Instructions:

1. Prepare your produce: if using dried chickpeas, soak overnight, drain, place in a large pot covered with at least two inches of water and simmer for 1-2 hours until tender. You can also add half an onion, a few cloves of crushed garlic, and a bay leaf to the simmering water to develop more flavour at this stage. Drain the chickpeas, reserving about a cup of their cooking water.

2. If your almonds are not blanched, blanch them by boiling them in water for about a minute--the skins should peel off easily at this point.

3. If using fresh tomatoes, peel them by placing them in just-boiled water for about a minute, at which point the skins should come off easily. Purée in a blender or food processor.

4. If using whole spices, toast 3/4 tsp black peppercorns in a dry skillet over medium heat for a couple minutes, agitating occasionally. Add 1 Tbsp cumin seeds and continue to toast for another minute until fragrant and a shade darker. Remove from pan and allow to cool. Grind in a spice grinder, or using a mortar and pestle.

5. Heat 2tsp olive oil on medium in a large skillet and add spinach. Sauté for a few minutes until completely wilted and remove from pan.

6. Add another tsp of oil to the same pan and fry the almonds and bread until they are golden brown. Add garlic and sauté for 30 seconds to a minute until aromatic.

7. Bloom your spices: mix ground black pepper, cumin, cayenne, and paprika with just enough water to form a paste. Add to your skillet and fry until spices are fragrant and water has evaporated.

8. Grind almond and bread mixture in a food processor with 2 Tbsp sherry vinegar to produce a thick paste. Set aside.

9. Heat 2 tsp olive oil on medium-high in a large pan (the same one you used earlier is fine) and sauté onion for 3-5 minutes until translucent and softened.

10. Lower heat to medium. Add tomato purée and 2 tsp tomato paste, or 1/2 cup tomato sauce, and cook until no longer raw-smelling.

11. Add cooked chickpeas and stir to coat. Add 1 cup of the water you cooked the chickpeas in, or 1 cup water. Add 3/4 tsp salt and simmer on low for about 10 minutes, until the liquid has mostly evaporated.

12. Add the spinach and almond-bread paste back into the skillet and stir to combine. Simmer for another few minutes until dry.

[myhealthykosherkitchen-blog]

Matbucha

Matbucha is a Middle Eastern cooked dish of tomatoes, peppers, garlic and chili pepper. It literally translates to "cooked salad" (Arabic). Try this delicious "salad" as a side at your next Shabbos meal, or use anytime as a sauce or spread on sandwiches. Either way I promise it will be worth your time.

*Since this dish requires a few hours I recommend starting it at the beginning of a cooking session, it will cook while you tend to your other dishes.

Dish Type: Parve- Side

Prep Time: 5 Minutes

Cook Time: 3 hours

Total Time: 3 hours + (and worth it)

Ingredients:

2 red bell peppers

1 green bell pepper

10 medium sized tomatoes

2 Tbsp olive oil

4 cloves garlic, minced

1/4 tsp sugar

1 Tbsp paprika

dash salt

3 dried chili peppers

Instructions:

Preheat oven at 350 degrees. Once oven is hot place whole peppers on a baking sheet and cook for 10 minutes turning often so all sides are cooked evenly.

While peppers are roasting cut a large x in the skin of the tomato so it will easily peel off after it is boiled

Place tomatoes in a pan and cover with water, bring to a boil for 2 minutes.

Remove tomatoes from water, peel skin and dice.

Remove peppers from oven and cut into long, thin slices removing seeds and stem.

Heat large frying pan with olive oil, once it is hot add garlic. 

After garlic has sauteed for 2 minutes add tomato, paprika, salt and sugar. Crush tomatoes using a potato masher and let cook for 5-7 minutes.

Add pepper and chili pepper. Cook on a low heat for 2 1/2 to 3 hours stirring occasionally.

Enjoy!

Serves: 8

Nutrition Info (per serving): 88 cals, 5g fat, 9g carb, 3g fiber, 2g protein, 50 mg sodium