Southern Spain's best-kept secret
1/8 teaspoon cinnamon 1 small pinch saffron 2 small plum tomatoes, halved lengthwise, flesh shredded on large holes of box grater and skins discarded 4 teaspoons sherry vinegar, plus extra for seasoning 10 ounces frozen chopped spinach, thawed and squeezed dry Directions Cut a 1 1/2-ounce piece from loaf of bread (thickness will vary depending on the size of the loaf) and tear into 1-inch pieces. Process in a food processor until finely ground (you should have 3/4 cup crumbs). Combine chickpeas and broth in a large saucepan and bring to a boil over high heat. Adjust heat to maintain simmer an...
Source: observerxtra.com