SERVES 4
Garbanzo beans combine well with numerous other ingredients, while offering substance, texture, and their own earthy flavors. A small dish of stewed garbanzo beans with spinach is a popular bar tapa in Andalucía, and at home, it makes a comforting first course. The final texture should be moist but not watery. Serve in shallow bowls or, in the style of Andalusian bars, small terra-cotta cazuelitas (casseroles dishes).
1. Drain, rinse, and place the garbanzo beans in a saucepan with about 2 cups/480 ml water. Bring to a boil, remove from the heat, cover the pan, and leave in the liquid until ready to use.
2. Wash the spinach in a couple of changes of water and drain. Put it in a large pot, cover with a lid, and wilt over medium heat, about 5 minutes.
3. In a large skillet or sauté pan, heat the olive oil over medium heat, add the bread and garlic, and cook until golden, 1 to 2 minutes. Remove when done and reserve. In the same oil, add the onion and cook until soft and translucent, 8 to 10 minutes.
4. Meanwhile, prepare a picada with the reserved bread, garlic, and 2 tablespoons of liquid from the beans, following the directions on page 39.
5. Drain the beans, reserving the liquid. Add them to the skillet and stir in the picada, cumin, and pimentón. Season with salt and moisten with the vinegar and 1½> cups/360 ml of the reserved liquid. Bring to a boil, reduce the heat to low, and cook mostly covered until tender and the flavors have melded, about 20 minutes. The dish should be moist. Stir in a bit more of the reserved liquid from the beans, if needed.
6. Drain off any excess liquid from the spinach and add the leaves to the skillet. Stir well and cook uncovered for 3 or 4 minutes. Spoon into bowls and serve hot.
