Garbanzos con Espinacas Recipe

Ingredients

• 2 tbsp olive oil
• 1 thick slice of bread, cubed
• 4 garlic cloves, sliced
• 1 tsp ground cumin
• 2 tsp smoked paprika
• 1 tbsp sherry or red wine vinegar
• 2 cans chickpeas (about 480 g drained)
• 400 g spinach
• Salt

Method

1. 1Heat the oil in a large pan and fry the bread until golden. Add the garlic for the last minute. Take the pan off the heat and stir in the cumin and paprika.
2. 2Tip it into a mortar or small blender with the vinegar and a few spoons of water and pound or blend to a paste: the picada.
3. 3In the same pan, wilt the spinach in batches with a pinch of salt.
4. 4Add the chickpeas, the picada and 150 ml water, and simmer for 5–8 minutes until thick and saucy.
5. 5Season and serve warm with bread, or over toast.

Garbanzos con espinacas recipe: nutrition per serving

One of 4 servings. Estimated from the ingredient weights above and per-100 g values in USDA FoodData Central (SR Legacy); brands and cooking change the real numbers.

Tips

• Take the pan off the heat before adding the paprika; it scorches in seconds.
• Squeeze any excess water out of the wilted spinach so the sauce doesn't go thin.

Swaps and variations

• Gluten-free: thicken with a handful of toasted almonds instead of bread.
• Add a soft-boiled egg for a more filling plate.

Storage

Keeps 4 days in the fridge and tastes even better reheated.