Cook time: 40 mins
Yum! Winter scrumptious in a bowl. It may seem like a lot of garlic but I reckon there is no such thing as too much garlic
300g baby spinach
3 tablespoons olive oil
7 cloves garlic
1 red onion or 4 shallots, roughly chopped
1 slice wholemeal bread, roughly chopped
2 tablespoons ground cumin
2 teaspoon smoked paprika
1 dried chilli, kept whole
1 teaspoon ground turmeric
2 cups chicken stock (or vege stock)
300g pancetta, diced (leave out for vegetarians)
2 roasted red capsicums, skinned, cored and roughly chopped
2 x 400g cans chickpeas, drained and well rinsed
Sea salt & freshly ground black pepper to taste.
Blanch the spinach in boiling water for a few minutes, then plunge into iced water. Drain and squeeze out any excess water and set aside.
Heat 2 tbsp of the oil in a large saucepan and add the garlic, onions/shallots and bread and sauté until golden. Blend until smooth with a stick blender. While blending, add the cumin, paprika, chilli, turmeric and chicken stock and puree until smooth. Set aside.
Heat the remaining oil in a frying pan, then add the pancetta and fry until golden and the fat is nicely rendered. Add the capsicums, the blended bread mixture and the chickpeas. Stir well over a low heat until heated through adding a little water if necessary.
Taste and season, taste and season! Add the spinach and fold through.
- This is great with a dollop of aioli and crispy bread in front of the fire. I like to sprinkle a little fresh coriander or parsley over the top.
- Remove the pancetta and you have a great vegetarian recipe.
- I like to cook the pancetta until most of the fat has rendered.