I was in Seattle this past week and as it usually is when I return from a trip, I found myself with an empty fridge. Well, what I consider empty, anyway. So, I went to the produce market to see what vegetables looked good. I was surprised to be irresistibly drawn to some spinach.
I say surprised because, although I like spinach, I don’t exactly go wild for it. But this particular store had bunches of spinach on sale for $1. And they were nice-looking bunches, too. Not wilted or dried, but fresh and green. So, I bought a couple of bunches.
After giving a little thought to what I might want to do with it, I quickly decided that I wanted to make a Spanish tapa staple: Espinaca con Garbanzos. Or Spinach with Chickpeas.
What makes this dish delectable is the bread crumbs, which turns the flavorful, garlicky spinach liquid into a thick, scoopable sauce. If you are gluten intolerant, you can use gluten-free bread crumbs. You can change the flavor profile very easily by adding any kind of spices you like. And best of all, this is a low-cal, low-fat, high-nutrient dish that is savory and comforting all at once.