Vegetables & LegumesDifficulty: easy

Espinacas con Garbanzos (Spinach with Chickpeas)

Name: Espinacas con Garbanzos (Spinach with Chickpeas)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 400 g cooked chickpeas (jar or tin, rinsed); 400 g fresh spinach frozen); 1 onion, finely diced; 4 garlic cloves: 2 sliced, 2 crushed with cumin; 1 slice day-old bread, fried; 1 tsp ground cumin; 1 tsp sweet paprika; 20 ml sherry vinegar; 80 ml olive oil, salt, pepper

Seville's beloved tapa: chickpeas and spinach simmered with cumin, garlic and a touch of sherry vinegar.

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Instructions

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1Blanch the spinach 1 minute, drain and chop roughly.

2In a pan, fry the bread slice and the sliced garlic in olive oil until golden; blend with the crushed garlic, cumin and a splash of water into a thick paste (sofrito picado).

3Soften the onion in the same oil, 5 minutes.

4Add the paprika, stir 20 seconds, then the chickpeas and the blended paste.

5Simmer 10 minutes, adding water if dry; lightly crush some chickpeas against the pan to thicken.

6Fold in the spinach; cook 3 minutes; finish with the sherry vinegar, salt and pepper.