16 oz. chickpeas
10 oz. spinach
2 pieces stale bread
15 almonds
3T red wine vinegar
4 cloves garlic, grated
4T olive oil
1/2c tomato sauce
1t cayenne pepper
1t cumin
1t paprika
salt and pepper
Heat oil in cazuela, meanwhile cut bread into 1/2 inch cubes. Add bread and almonds to cazuela. Add spices and garlic, cook until garlic is browned. Pulse bread cubes in food processor with red wine vinegar. In cazuela cook down spinach and set aside. Combine chickpeas, tomato sauce, and bread paste to cazuela. Add spinach and heat thoroughly. Serve hot and enjoy!
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