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Espinacas is a traditional tapas dish found in the southern

Spanish region of Andalucia consisting of tender stewed chickpeas, delicate

wilted spinach, and bold North African-influenced spices.

We set out to develop an adaptation of this dish that could

work as part of a larger meal. For the flavor backbone, we stuck with the

classic southern Spanish flavors of saffron, garlic, smoked paprika, and cumin.

Tasters also liked the traditional addition of sausage,

which added meaty richness. Curly-leaf spinach was the best choice for its

sturdy texture in this brothy dish.

To keep the recipe streamlined, we opted to wilt the spinach

and then set it aside before building the brothy base with canned chickpeas and

aromatics. Including the chickpeas’ flavorful, starchy canning liquid helped to

give the dish more body.

Finally, we added a traditional picada, which is often used

in Spanish cooking as a thickener. The bread crumb-based mixture gave the

stewed beans and greens just the right velvety texture and flavor boost. Our

finished dish would be equally at home as part of a tapas spread or served as

an entree over rice or with good crusty bread to sop up the flavorful broth.

If you can’t find curly-leaf spinach, you can substitute

flat-leaf spinach; do not substitute baby spinach. For an accurate measurement

of boiling water, bring a full kettle of water to a boil and then measure out

the desired amount.

CHICKPEAS WITH SPINACH, SAUSAGE AND SMOKED PAPRIKA
Servings: 4-6
Start to finish: 30 minutes

Pinch saffron threads, crumbled
2 teaspoons extra-virgin olive oil
8 ounces curly-leaf spinach, stemmed
3 ounces Spanish-style 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 recipe Picada (recipe follows)
1 tablespoon sherry vinegar

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 sausage and cook until lightly browned, about 5

minutes. Stir in garlic, paprika, cumin, and 1/4 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 and serve.

Picada:
Makes about 1 cup
Chopped or whole unsalted almonds can be substituted for the

slivered almonds; however, they may require longer processing times.
1/4 cup slivered almonds
2 slices hearty white sandwich bread, torn into quarters
2 tablespoons extra-virgin olive oil
1/8 teaspoon salt
Pinch pepper

Adjust oven rack to middle position and heat oven to 375 F.

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. (Picada can be stored in airtight

container for up to 2 days.)