By Barbara Prieto
- 3 tablespoons oil
- 6 garlic cloves, peeled
- 1 teaspoon salt
- 2 teaspoons cumin
- 1 (3/4 inch thick) slice baguette
- 2 tablespoons white wine vinegar
- 2 tablespoons water
- 2 lbs. fresh spinach, cooked. Drained
- 2 ½ cups canned garbanzos
- 2 teaspoons paprika
Heat oil in medium skillet over medium heat until hot. Add garlic, sauté until it just begins to brown. Using food processor or mortar and pestle, process garlic, salt and cumin.
In remaining oil in skillet, fry baguette slice until golden. Place in small bowl; pour water and vinegar over bread. Let soak for several minutes. Add the garlic mixture in food processor; process.
In Dutch oven or cazuela (a wide, shallow earthenware casserole), combine spinach, garbanzo beans, garlic mixture, oil remaining in skillet and paprika; cook until thoroughly heated.
Serves six.