Spinach and chickpeas

Page: smittenkitchen.com/2010/03/spinach-and-chickpeas/

Cuisine: Spanish/Portugese

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Surprisingly delicious! I had cooked up a large batch of chickpeas, and this was a good way to use them. I used frozen spinach (the whole leaf type, not the brick) and it worked fine.

I also followed one of Deb's suggestions - skipping the bread cubes. It made the grinding step challenging, as the bread cubes were probably a substantial part.

Use a generous shake of the smoked paprika - it really sets this dish off.

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