For my vegan friends from Stash, at Simple Kitchen Seasons.
There is a world of difference between chickpeas prepared from scratch, and canned versions. With the latter, what you save in terms of convenience sacrifices taste and beauty as the difference is immeasurable. An added bonus is the chickpea cooking broth, which is jam-packed with flavor. I often use it as a substitute for water when making soup, pasta or rice, or any dish where stock would normally be called for, such as risotto.
Below is a vegan version of the tapa known as “garbanzos con espinaca” but one that uses watercress in place of spinach. This was adapted from a recent recipe by David Tanis, which you can view here. Mr. Tanis is a New York Times food columnist and is a chef formerly associated with the restaurant Chez Panisse, located in Berkeley, California.
Chickpeas with Winter Greens and Almonds
For the chickpeas and broth:
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