Espinacas con Garbanzos

Name: Espinacas con Garbanzos
Total time: 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 (15 oz) can chickpeas, drained and rinsed; 10 oz fresh spinach, roughly chopped; 1 thick slice rustic bread, crust removed; 4 cloves garlic, minced; 1 tsp smoked paprika and 1/2 tsp ground cumin; 3 tbsp extra-virgin olive oil

A warm Andalusian tapa of spinach and chickpeas simmered with smoky paprika and garlic-fried bread.

30 minutes

Serves 4

Side

Contains common allergens

Wheat

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Instructions

5 steps

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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