5 from 6 reviews 2 qt/1.9 L water fine sea salt 1/4 tsp + 1/8 tsp baking soda 4 Tbsp/55 g unsalted butter 2 garlic cloves, grated and divided 4 Tbsp/60 ml extra-virgin olive oil 1/4 cup/35 g dry breadcrumbs 1 1/2 Tbsp smoked sweet paprika 1 Tbsp toasted whole cumin (See Notes) 8 oz/230 g frozen spinach, chopped (see Notes) 2 Tbsp sherry vinegar fine sea salt Toasted buttered slices of sourdough to serve (optional) Frank’s recipe called for ground cumin, but this recipe didn’t (although it mentioned toasting a larger volume and grinding).
In step 3, I found it easier to mash the chickpeas before adding that much water.
Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
Δ
