Espinacas con Garbanzos (Spinach and Chickpeas)

A Sevillian tapas of chickpeas and spinach spiced with cumin, paprika, garlic and sherry vinegar.

TIME BREAKDOWN
Prep: 10 min
Cook: 20 min
Total: 30 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 4 tbsp olive oil
  • 2 slices white bread, crusts removed, cut into cubes
  • 4 cloves garlic, sliced
  • 1 tsp ground cumin
  • 1 tsp sweet smoked paprika
  • 400g tin chickpeas, drained and rinsed
  • 400g fresh spinach, washed
  • 1 tbsp sherry vinegar
  • 100ml water
  • Salt and black pepper to taste

Method

  1. Heat the oil in a large frying pan over a medium heat. Fry the bread for 3 minutes until golden, then lift out with a slotted spoon and set aside.

  2. Add the garlic to the pan and cook for 1 minute until golden. Stir in the cumin and paprika for 30 seconds.

  3. Add the chickpeas and spinach in handfuls, stirring until wilted, then add the water and simmer for 8 minutes.

  4. Mash the fried bread with the vinegar and a splash of the cooking liquid in a bowl, then stir into the pan to thicken. Season to taste and serve warm.