Spinach and Chickpeas

I jumped on the bandwagon.

Which one you say?  The meatless Monday bandwagon.  I feel like a lot of my days, not just Mondays, are meatless, but why not make it "official"*?  On the first Monday of the year, I made this Spinach and Chickpea dish from a list of recipes for the semi-vegan. 

I really enjoyed this dish.  I used a little less spinach than it called for, because a full pound seemed like a lot; in hindsight, I should have used it all.  The breadcrumbs are delicious and the seasoning mix is key, as is the vinegar. 

* On the second Monday of the year, I ate bacon on my salad.  Oops.

Spinach and Chickpeas

Ingredients

Chickpeas
Spinach
Bread crumbs
Pimentón (smoked paprika)
Cumin
Garlic
Sherry vinegar
Olive oil

Preparation

1. Cook a couple of cloves of minced garlic in a generous amount of olive oil until fragrant, and then add bread crumbs made from 4 or 5 slices of crusty bread (pulse in a food processor for best results); cook, stirring frequently until evenly toasted; remove.
2. Add a little more oil to the pan and sauté a pound of spinach, along with 1 teaspoon each cumin and pimentón.
3. When the spinach begins to wilt, add a can of chickpeas, drained (or 2 cups cooked chickpeas), and cook for 5 minutes or so.
4. When you’re ready to serve, stir in a tablespoon of sherry vinegar and sprinkle with the toasted bread crumbs.