Spain · Spain

Espinacas con Garbanzos

Name: Espinacas con Garbanzos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Spain
Ingredients: canned chickpeas, drained and rinsed 480 g; washed spinach 400 g; bread, torn 40 g; garlic, sliced 12 g; olive oil 30 ml; ground cumin 2 g; sweet paprika 2 g; wine vinegar 10 ml; water 250 ml; salt 3 g

Chickpeas and spinach come together in a cumin-scented garlic sauce.

35 minutes · 4 servings · Easy

This pot belongs to the old rhythm of lean Andalusian cooking, when chickpeas and greens stand in for meat on a weekday. Cumin and a whole head of garlic carry a very short ingredient list, so the greens go in early and cook down until they lose their bulk but keep their colour. Serve it warm with bread, or eat it the next day at room temperature, which most Andalusians prefer.

Ingredients

canned chickpeas, drained and rinsed480 g
washed spinach400 g
bread, torn40 g
garlic, sliced12 g
olive oil30 ml
ground cumin2 g
sweet paprika2 g
wine vinegar10 ml
water250 ml
salt3 g

Directions

1
Heat oil over medium-low heat. Fry bread and garlic for 4 minutes until golden. Remove to a bowl and mash with cumin, vinegar and 50 ml of the water.
The bread forms a thick coarse paste.
2
Add spinach to the same pan in batches and stir for 4 minutes until wilted. Stir in paprika, chickpeas, bread paste, salt and the remaining 200 ml water.
Spinach collapses and the sauce coats the chickpeas.
3
Simmer gently for 10 minutes, stirring often so the mixture does not stick. Serve hot.
Chickpeas are hot throughout and the sauce is thick but spoonable. For storage, refrigerate within 2 hours at 4°C or below; if the surroundings exceed 32°C, refrigerate within 1 hour.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content