Espinaces con Garbanzos
A Spanish stew of spinach and chickpeas.
Servings Prep Time
4 – 6as a main meal (8-10 as a tapa) 5minutes
Cook Time
30 minutes
Servings Prep Time
4 – 6as a main meal (8-10 as a tapa) 5minutes
Cook Time
30 minutes
Ingredients
  • 4tbsp olive oil
  • 4thick slices ciabatta bread(a day or 2 old is best. If you don’t have ciabatta, use a couple of large, thick slices of any unseeded bread)
  • 2tsp ground cumin
  • 0.5tsp chilli powder
  • 4cloves garlic(crushed)
  • ground black pepper
  • 4tbsp sherry vinegar
  • 2tins chickpeas(drained)
  • 1kgbag frozen, chopped spinach
  • 1tsp salt
  • smoked paprika
Instructions
  2. Heat the oil over a medium heat in a large pan or casserole pot. Whilst the oil is heating cut the bread into cubes. Add the bread cubes to the hot oil and shallow fry until they crisp up and turn golden.
  3. Add the cumin, chilli, garlic and black pepper (I use 20-30 twists of the grinder) and heat for another minute or two until you start to smell the garlic.
  4. Pop the bread and spice mix into a food processor, add the sherry vinegar and blitz into a thick paste. Return the mixture to the pan and add the drained chickpeas. Stir together to coat the chickpeas with the bread paste.
  5. Add the frozen spinach and salt, cover and cook over a medium low heat, stirring every 5 or 10 minutes, for half an hour or so until the spinach is thawed and the stew and hot throughout.
  6. Serve in a bowl with a drizzle of olive oil and sprinkling of smoked paprika. This is delicious with warmed slices of your leftover ciabatta with alioli spread on it.
Recipe Notes

Add the frozen spinach, cover and cook over a medium low heat, stirring every 5 or 10 minutes, for half an hour or so until the spinach is thawed and the stew and hot throughout.

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