Spanish Garbanzo Beans
with Aioli Toasts & Romesco
Romesco, a nutty, picante sauce from the Catalonia region of Spain, complements smokey Spanish-spiced chickpeas. Aioli, translating to "garlic" and "oil", is a creamy condiment originating from the Mediterranean. We stir minced garlic and sherry vinegar into vegan mayo for a quick aioli to top crusty, toasted ciabatta.
INGREDIENTS
- 1 yellow onion, peeled and thinly sliced
- 1 red bell pepper, thinly sliced
- 2 tbsp tomato powder
- 2 tsp smoked paprika
- 1 tbsp ground cumin
- 13.4 oz chickpeas, drained and rinsed
- 4 oz teen spinach
- 1/4 cup vegan mayo
- 1 garlic clove, peeled, half minced, half left whole (divided)
- 1 tbsp sherry vinegar (divided)
- 1 ciabatta bread
- 1/4 cup romesco sauce
- 1 tbsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Heat 1 tbsp olive oil in medium saucepan over medium-high heat. Add onion, bell pepper, and a pinch of salt and pepper and cook until tender, 6 to 8 minutes. Stir in tomato powder, paprika, and cumin and continue to cook until spices are fragrant, 1 to 2 minutes. (4-serving meal: use 2 tbsp olive oil)
Stir in chickpeas and 1 cup water and reduce heat to a simmer. Cook until mixture has thickened and water has reduced, 8 to 10 minutes. Add spinach and stir until wilted. Season to taste with salt and pepper. Remove from heat and cover to keep warm. (4-serving meal: use 2 cups water)
Stir together mayo, minced garlic, just 1 tsp vinegar, and a pinch of salt and pepper in small bowl. (4-serving meal: use 2 tsp vinegar) (TIP: Keep remaining vinegar for your own use.)
Move oven rack to top position and set oven to broil to high. Place ciabatta directly on rack, cut side up, and toast until golden brown, 2 to 4 minutes. Rub toasted ciabatta with remaining garlic half and sprinkle with salt. Cut each ciabatta diagonally into two triangles.
Divide Spanish garbanzo beans between bowls. Spread aioli on toasts and place on top of chickpeas. Top with romesco. ¡Buen provecho!
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