This is absolutely up my ally
Looks fantastic
Thanks for the idea. I googled and came up with smittenkitchen’s version, but substituted braised kale for the spinach since my vegetarian son much prefers it and I had some local Tuscan kale to use up and some stale multigrain bread. It is really delicious even though I forgot the paprika. The tang from the vinegar is perfect.
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Haha! Great minds think alike 
i just make the spinach and chickpeas last night! I really loved the leftovers with some plain greek yogurt and a squeeze of lemon this morning.
I love that yours has some more veggies, i’ll have to try that next time
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that carne adovada looks fantastic to me! do you have a particular recipe you used?
I am going to make this soon - i saw it in a lot of tapas bars in Sevilla and never got around to trying it! i think i made something similar to it last year, but i can’t remember now…
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@mariacarmen. Yes. I used this recipe– https://santafeschoolofcooking.com/Recipes/Archived_Recipes/Carne_Adovada/
I thought it well represented what we enjoyed in Santa Fe.
thanks!
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