Braised Chickpeas and Spinach with Smoked Paprika and Garlic (Guisat de Cigrons)
This Spanish-inspired chickpea stew gets deep flavor from fire-roasted tomatoes and a good dose of smoked paprika and garlic. Toasted panko and chopped smoked almonds sprinkled on just before serving adds nice textural contrast.
cup smoked almonds
01In a food processor, pulse the almonds until coarsely chopped, about 8 pulses. Transfer to a small bowl. Process the panko until slightly finer in texture, about 10 seconds, then add the thyme, ¼ teaspoon each salt and black pepper, 1 tablespoon of the oil and ¾ teaspoon of the paprika. Process until well combined, about 10 seconds. Transfer the panko mixture to a 12-inch skillet and set aside. Pulse 1 cup of the drained chickpeas until coarsely ground, about 5 pulses, then transfer to another small bowl.
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