After a few days of vacation in Sonoma, we returned to a house devoid of fresh food. Takeout sounded uninspiring. We didn’t have the energy to shop. So we whipped up this fish-stewish pseudo-spanish dish using only canned, frozen, and shelf stable food (okay, so the garlic and lemon were fresh-ish, but you get the drift). It only took 20 minutes. And it was pretty darned surprisingly delish.
1 package frozen spinach, thawed in colander under runnning water
1 can of chick peas, drained
3 cloves of garlic, chopped
pimenton de la vera
one bay leaf
Sautee garlic and chick peas in hot olive oil until a bit crispy. Add the spinach, salt, pepper, pimenton de la vera and bit of water and the bay leaf so that it all bubbles and melds and gets flavorful and everything’s the texture you want it. Maybe fifteen minutes. If it gets too tight/dry, add a bit more water.
Plate chick pea stew. Then top with canned Spanish tuna, drizzle with olive oil, season with more pimenton, and then squeeze lemon over it all and serve.