I have just posted a review of Boqueria, a magnificent cookbook from the Boqueria chain of restaurants. Their motto is “From Barcelona to New York.” Tapas in Barcelona is, for us in New York, thousands of miles away. Well, it was. Now we can visit the restaurants or, like you, enjoy the spectacular recipes in this book in our home kitchen.
Is this spinach dish good? We ate it last weekend at Boqueria on 19th Street in Manhattan. We thought we were in Barcelona. Yes, that good.
Spinach with Garbanzos, Raisins, and Pine Nuts
Yield: serves 4 to 6
- 6 tablespoons extra-virgin olive oil
- 4 garlic cloves, very thinly sliced
- ¼ cup pine nuts, lightly toasted
- ¼ cup golden raisins
- ⅔ cup canned (and drained) or cooked dried chickpeas (garbanzos)
- 1 (16-ounce) bag baby spinach
- 2 tablespoons fresh lemon juice
- 1 tablespoon sherry vinegar
- Kosher salt
Combine the oil and garlic in a large skillet. Set over high heat and cook, stirring, until the garlic becomes golden brown around the edges, about 1 minute. Add the pine nuts, raisins, and chickpeas and cook, stirring, for 30 seconds.
Add the spinach, season with salt, and cook, gently stirring, until barely wilted, about 1 minute. Remove from the heat and stir in the lemon juice and sherry vinegar. Immediately transfer to a serving dish and serve hot.
Source: Boqueria by Marc Vidal and Yann de Rochefort [Absolute Press, 2018]