WIAW #53: Spanish Chickpea and Spinach Tapa Bake

It’s so good to be back at WIAW! It’s definitely been awhile.

So first here are some off my eats as of late and one of my favorite recipes.

      March is all about “going green,” so here are some of my recipes sneaking in the green. And sometimes, not so much sneaking!

Breakfast sandwich with half eggwhites, green onions, tomatoes, arugula

 

 

Sautéed asparagus with homemade cilantro pesto

Apple Cider Teriyaki with Chicken and Korean Rice Noodles

Leftover Sweet Potato and Spinach Foil Packet Taco with mac and cheese

My work...

 

 
Sweet Treats

 

 

Spanish Chickpea and spinach bake tapas

 

 

I’ve made this recipe probably 6 times now and it is about time I share it with you. The inspiration for this chickpea bake comes from my experience at tapas bars in Barcelona.
Normally the chickpea bakes are served in a single cassoulet (ceramic ramekin) and 
I first made it last year for my friend Tommy when I hosted a three person dinner party (Him, Aaron, and I) all about Spanish Tapas. The dinner was a pain in the butt, but darn, it was delicious.

I often make this along with the whole tapas meal (Aaron’s favorite,) but this is also great as a side with grilled chicken and a side salad. This is also a great vegetarian meal with LOADS of flavor. I normally make this with chicken broth, but simply switch it out for vegetable broth and you’ve got a vegan dish that’s full of healthy proteins, veggies, and a taste of Spain.
This is a gooey meal, especially with the spinach but it packs a flavorful punch especially hot out of the oven.

Note: This takes awhile to bake as the chickpeas need to absorb as the liquid. If you’ve been baking it for over an hour, scoop out some of the liquid. It’s okay, I won’t tell.

Also, as this bakes at a high heat with some acidic ingredients…don’t use your best dish.  Use either a ceramic dark colored one like this:
Or even a metal meatloaf pan. That work’s too. The reason I say this is you get a bit of a dark residual ring from the high-heat baking like in these pam commercials:

I’m sure if you grease the pan you could avoid this, but just FYI for those who really prefer a clean looking glass casserole dish.

Spanish Chickpea Bake:
Makes 4-5 sides/tapas portions

Ingredients:

1 can chickpeas or 1 ¾ cups soaked dried chickpeas
½ bag spinach (4 oz.)
Small can diced tomatoes, or plum tomatoes, chopped (drain liquid and set aside)
½ cup dry white wine
¼ cup vegetable broth (or chicken broth)
2 cloves of garlic, minced
1 small yellow onion, chopped
Black pepper
2 tsp. smoked paprika
1/2 tsp. cumin
1 tsp. chili powder
1 tsp. garlic powder
1 tbsp. Olive oil


Directions:

Preheat oven at 400 degrees.

In a medium pan, heat olive oil with onion and half of the garlic over medium heat. Sauté until softened and add spinach. Season with black pepper and a dash garlic powder.

Turn off heat and add rest of the ingredients to the pan. Mix well and transfer to baking dish.

Spread evenly in a baking dish and bake in the oven for 1 hour. Bake until most of the liquid is absorbed and chickpeas are soft and flavorful.

Serve tapas style (sharing) or as a side.

Enjoy!

Love,

The College Cuisiner