Add the chickpeas to a large pot or Dutch oven.
#JIBBER SPINACH CHICKPEAS CHEESE MIZRAHI PLUS#
I also served with a tangy red pepper sauce, which also happens to pair well with the spinach and chickpeas.Ĩ ounces dried chickpeas, soaked overnight in cold waterġ tablespoon olive oil, plus extra for drizzling over the finished dishĭrain the chickpeas that have been soaking overnight in a large colander. The piquillo peppers were drained, generously stuffed, and then placed under the broiler until the cheese is warmed through (chèvre doesn’t get too melt-y). If I planned this out a little better, I would have opted for a whipped salt cod (bacalao) filling. True sherry vinegar will be labled as Vinagre de Jerez the least expensive are aged for about 6 months, the moderate ones ( Reserva) are aged for 2-3 years, while Gran Reserva are aged for at least 10 years.Īs for the stuffed piquillo peppers, I decided on a simple filling of goat’s cheese (chèvre), mixed with an assortment of fresh herbs (chives, parsley, basil and/or oregano). It possesses complexity with a subtle sweetness and nuttiness. I also like to finish with a generous drizzle of extra virgin olive oil and quality aged sherry vinegar, the latter, which in my opinion, is that extra touch that really elevates the dish.Ī high-quality, aged sherry vinegar is not as sharp as other types of vinegar. I prefer mine heavily spiced, but of course you can always adjust to suit your taste buds. The dish is typically thickened with toasted bread and seasoned with smoked paprika and cumin. There are many versions of chickpeas and spinach, some drier, some soupier. Spinach and chickpeas, otherwise known as garbanzos con espinacas, is that perfect combination of hearty and comforting. The change in weather has me craving warming soups and stews. Longing to be back, wandering around and eating my through Spain, I decided that the next best thing (a distant second) was to recreate a bit of Spain here at home. Confession: I have no self-control when it comes to food. On a recent adventure to Spain, I smuggled the following items back home in my backpack: several canisters of hot smoked paprika (pimentón), a jar of smoked piquillo peppers, several cans of assorted fish/seafood (sardines, of course, tuna, razor clams), Marcona almonds, chorizo, morcilla, jamon iberico de bellota, extra virgin olive oil, aged manzanilla sherry, and 65-year-old sherry vinegar.
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