Espinacas con Garbanzos
A warm Andalusian tapa of spinach and chickpeas simmered with smoky paprika and garlic-fried bread.
Contains common allergens
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Instructions
- 1
Heat the olive oil in a large skillet over medium heat and fry the slice of bread until golden on both sides, then transfer to a mortar or food processor.
- 2
In the same oil, sauté the minced garlic for about 30 seconds until fragrant, then stir in the smoked paprika and cumin and cook for 10 seconds to bloom the spices.
- 3
Add the fried bread, a splash of water, and a pinch of salt to the mortar, and grind into a thick paste.
- 4
Add the spinach to the skillet in batches, stirring until wilted, about 3 minutes, then fold in the chickpeas.
- 5
Stir in the bread paste with a little water and simmer for 8 to 10 minutes until thickened and the flavors meld, seasoning with salt to taste before serving warm.
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