Serves 4
50 min
Spanish Chickpea Gratin
Recipe GLPRd8be4157bd9d15
A hearty Spanish-inspired vegetable gratin featuring tender chickpeas and wilted spinach in a savory sherry and vegetable broth sauce, topped with a fragrant garlic and smoked paprika breadcrumb crust. This plant-based dish celebrates the rich flavors of Spain and makes a satisfying main course for four.
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Ingredients
2 tablespoons Olive oil
4 Medium red onions, halved and thinly sliced
2½ Garlic cloves, thinly sliced
Salt and freshly ground black pepper, to taste
2 tablespoons All-purpose flour
¼ cup Dry sherry
1 cup Vegetable broth
2 15-ounce cans Canned chickpeas, drained and rinsed
1 pound Fresh spinach, roughly chopped
¼ cup Olive oil for topping
2½ Garlic cloves for breadcrumb mixture
1 tablespoon Sweet smoked paprika
2 slices Rye bread, torn into pieces
Directions
Preheat your oven to 400°F. Lightly oil a large baking dish or gratin pan.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced red onions and cook, stirring occasionally, for 8–10 minutes until softened and lightly caramelized. Season with salt and pepper.
Add the thinly sliced garlic to the onions and cook for about 1 minute, stirring constantly, until fragrant.
Sprinkle the flour over the onion mixture and stir well to coat evenly. Cook for 1 minute to lightly toast the flour.
Pour in the dry sherry and stir to deglaze the pan, scraping up any browned bits. Cook for 1–2 minutes until the liquid reduces slightly.
Add the vegetable broth and stir until smooth. Bring the mixture to a gentle simmer and cook for 2–3 minutes until slightly thickened.
Stir in the drained chickpeas, then add the chopped fresh spinach. Cook for 2–3 minutes, stirring occasionally, until the spinach is wilted. Taste and adjust seasoning with salt and pepper as needed.
Transfer the chickpea and spinach mixture to the prepared gratin dish and spread evenly.
Tear the rye bread into small pieces and place in a food processor. Pulse until coarse breadcrumbs form. Alternatively, crumble by hand.
In a small skillet, warm 1/4 cup of olive oil over medium heat. Add the garlic cloves and cook for 1–2 minutes until fragrant and lightly softened.
Remove from heat and stir in the sweet smoked paprika and a pinch of salt and pepper.
Add the rye breadcrumbs to the warm paprika-oil mixture and toss until all the breadcrumbs are evenly coated with the oil and spices.
Spread the seasoned breadcrumb topping evenly over the chickpea gratin.
Bake in the preheated 400°F oven for 15–20 minutes until the breadcrumb topping is golden brown and crispy.
Remove from the oven and let rest for 2–3 minutes before serving hot.
