Mediterranean Chickpeas and Spinach

2 cups dried chickpeas
16 ounces fresh spinach, washed

2 slices white bread, crusts removed, cut into small cubes
3 cloves garlic, sliced thin
1 small bunch fresh oregano, roughly chopped

6 tablespoons olive oil
1 ½ tablespoons red wine vinegar

¾ teaspoon red pepper flakes
¾ teaspoon cumin seeds
½ teaspoon paprika

¼ teaspoon turmeric or curry powder

• Soak dried chickpeas overnight in a large saucepan or Dutch oven.
• Drain and rinse the in a colander. Return to the sauce pan and fill with 2 quarts of cold water and bring to the boil. Reduce the heat to a simmer and cook for 1 to 2 hours or until chickpeas are soft adding any additional water as necessary. Skim off any scum that may build up on the water during the cooking process.
• Once the peas are soft, remove the pan from the heat and pour off any excess liquid just until the water is level with the chickpeas. Add the turmeric, paprika and season chickpeas with ½ teaspoon each salt and black pepper and set aside.
• In a large saute pan add 3 tablespoons of the olive oil and heat over a medium high heat. When the oil is hot, add the spinach with a pinch of salt. Saute the spinach just until the leaves are just tender, then drain in a colander and set aside.
• Heat the remaining 3 tablespoons olive oil in your saute pan and saute the cubed bread for about 5 minutes or just until golden brown all over, then add the garlic, cumin seeds, oregano and dried chilli. Cook for 60 seconds or until the garlic is nutty brown. Transfer the mixture to a food processor along with the vinegar, and mash to a paste. If you do not want to use a food processor you can use a mortar and pestle.
  • You need about 2 ½ ounces white bread. A 1-inch slice of old French or Italian with the crust removed works well if you have it, but most people use 2 to 3 slices of sandwich bread with the crust removed and cubed.
• Return the bread mixture to the saute pan and add the chickpeas and their water. Stir until the chickpeas have absorbed the flavors and then check seasoning and add salt and pepper as necessary. Add the spinach and heat over low to medium heat just until the dish is thoroughly heated through. If the consistency is a little thick, add some water, makes four to six entrees.

Greek Style - Crumble 6 to 8 ounces feta cheese into chickpeas before serving, reserving a small amount for garnish.
Spanish Style - Add 1/4 cup tomato sauce to chickpeas before sauteing spinach.

There are a ton of variations of this original Moorish recipe served all over the Mediterranean region. In fact, a variation of this same type of dish is popular in India. While I have saffron threads in my pantry many people do not, and turmeric is sometimes called the 'poor man's' saffron. Therefore I generally use turmeric and or curry powder in place of the saffron in this dish simply because of the cost. If you want to use saffron as called for in the original recipe, steep 60 strands of saffron in 4 tablespoons boiling water. Add this in place of the turmeric or curry powder.