Recipe(tried): Spinach, Chickpea, and Pine Nut Paella - A delectable Vegetable Paella.

After last week's marathon of cooking and eating I am in desperate need of cleansing my palate and improving my general health and weight. For today I am planning on cooking a marvelous Paella from PAELLA! SPECTACULAR RICE DISHES FROM SPAIN by Penelope Casas 1999. Buen Provecho!

SPINACH, CHICKPEA AND PINE NUT PAELLA
(PAELLA DE ESPINACAS, GARBANZOS Y PI ONES)
Serves 6-8

3/4 cup canned chickpeas, drained & rinsed
5 cups chicken or vegetable broth
1/2 cup dry white wine
1/4 tsp crumbled thread saffron (I will use two envelopes of Saz n with Cilantro & Achiote Goya)
8 tb olive oil
4 tb pine nuts
6 garlic cloves, peeled & crushed in a mortar or with the handle of a big Knife
1 onion finely chopped
1 large red bell pepper, finely chopped
2 tomatoes finely chopped (sometimes I use canned tomates, drained)
2 tb minced parsley (of course, I use 1/4 cup chopped cilantrillo (cilantro)
1/2 lb. spinach leaves, washed, well dried & chopped (about 8 cups)
4 tsp sweet Paprika, (I use Spanish smoked paprika)
1/2 tsp dried thyme
1/2 tsp dried oregano
3 cups short or medium rice (I prefer medium rice)

Preheat the oven to 450 degrees F.

Combine in a pot the chickpea liquid and broth to make 5 1/2 cups. Add the wine & saffron and keep hot at lower possible heat. Heat the oil in a Paella pan measuring 17-18 inches (by all means, you can use a big saut pan with cover) at its widest point, over 2 burners if necessary (I nver use the oven, but for this you need enough practice. I use 1 big burner & the small burner near it, and I rotate the Paellera to distribute the heat). Add the pine nuts and brown lightly, then add the garlic, onion, and red pepper & cook over medium high heat until the vegetables are slightly wilted. Add the tomatoes, cilantrillo & spinach & saut 2-3 minutes, until the spinach cooked down. Stir in the Paprika, thyme, cumin, & oregano, then the rice, coating it well with the pan mixture. Pour in the hot broth & bring to a boil. Taste for salt, add the reserved chickpeas & continue to boil, stirring and rotating the pan occassionally, just when necessary, until the rice is no longer soupy, about 5 more minutes. Transfer to the oven, cover and cook for 20 additioal minutes. Remove to a warm spot and let sit well covered for 10 additional minutes, until the rice is cooked to taste. Serve.