We adapted a traditional chickpea and spinach tapas dish into a robust stew. For the flavor backbone, we stuck with the Spanish flavors of saffron, garlic, smoked paprika, and cumin. Tasters also liked chorizo, which added meaty richness. Curly-leaf spinach was the best choice for its sturdy texture in this brothy dish. We wilted it and then set it aside before building the base with canned chickpeas and aromatics. Including the chickpeas’ starchy canning liquid gave the dish more body. Finally, we added a picada, a bread crumb–based mixture often used as a thickener. It gave the dish a velvety texture and flavor boost. The stew can be served over rice or with crusty bread. If you can’t find curly-leaf spinach, substitute flat-leaf; do not substitute baby spinach. Chopped or whole unsalted almonds can be substituted for the slivered almonds; they may require longer processing times.
Ingredients
- ¼ cup slivered almonds
- 2 slices hearty white sandwich bread, torn into quarters
- 2 tablespoons extra-virgin olive oil
- ⅛ teaspoon salt
- Pinch pepper
- Pinch saffron threads, crumbled
- 2 teaspoons extra-virgin olive oil
- 8 ounces curly-leaf spinach, stemmed
- 3 ounces Spanish-style chorizo sausage, chopped fine
- 5 garlic cloves, sliced thin
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper
- 2 (15-ounce) cans chickpeas
- 1 tablespoon sherry vinegar
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For the Picada
- Adjust oven rack to middle position and heat oven to 375 degrees. Pulse almonds in food processor to fine crumbs, about 20 pulses. Add bread, oil, salt, and pepper and pulse bread to coarse crumbs, about 10 pulses. Spread mixture evenly in rimmed baking sheet and bake, stirring often, until golden brown, about 10 minutes. Set aside to cool. For the Stew
- Combine 2 tablespoons boiling water and saffron in small bowl and let steep for 5 minutes.
- Heat 1 teaspoon oil in Dutch oven over medium heat until shimmering. Add spinach and 2 tablespoons water, cover, and cook, stirring occasionally, until spinach is wilted but still bright green, about 1 minute. Transfer spinach to colander and gently press to release liquid. Transfer spinach to cutting board and chop coarse. Return to colander and press again.
- Heat remaining 1 teaspoon oil in now-empty pot over medium heat until shimmering. Add chorizo and cook until lightly browned, about 5 minutes. Stir in garlic, paprika, cumin, and ¼ teaspoon pepper and cook until fragrant, about 30 seconds. Stir in chickpeas and their liquid, 1 cup water, and saffron mixture and bring to simmer. Cook, stirring occasionally, until chickpeas are tender and liquid has thickened slightly, 10 to 15 minutes.
- Off heat, stir in picada, spinach, and vinegar and let sit until heated through, about 2 minutes. Adjust sauce consistency with hot water as needed. Season with salt and pepper to taste. Serve.
