Name: Spanish Chickpea Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves up to 8
Ingredients: Early Harvest Greek extra virgin olive oil; 8 to 10 oz/283.5 g baby spinach; 2 1/2 oz/ 70.8 g blanched almonds; 2 slices whole wheat bread, crust removed, cut into small cubes; 3 garlic cloves, minced; 1 1/4 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp cayenne pepper; Salt and pepper; 2 tbsp sherry vinegar or red wine vinegar, more for later; 1 small onion, chopped; 1 small sweet bell pepper (any color), cored and chopped; 1 lb canned chickpeas, drained and rinsed (just over 2 cans of chickpeas); 1/2 cup/ 141.7 g tomato sauce; Handful fresh cilantro leaves; Cubed bread, toasted in olive oil; Toasted blanched almonds