Espinacas con Garbanzos (Spanish Spinach & Chickpeas)

Ingredients

For 4 portions

• 🫘 480g chickpeas, canned
• 🥬 400g spinach
• 🏺 4 Tbsp olive oil
• 🍞 50g sourdough bread
• 🧄 4 cloves garlic
• 🌿 1.5 Tsp cumin powder
• 🫑 2 Tsp smoked paprika
• 🌿 0.25 Tsp chilli flakes
• 🍶 1.5 Tbsp red wine vinegar
• 🥤 150ml tap water
• 🧂 1 Tsp salt

Method

1. Drain and rinse the chickpeas, keeping a few tablespoons of the can liquid. Wash the spinach.
2. Wilt the spinach: put it in a large pan with a splash of water over medium heat and stir for 2–3 minutes until just wilted. Tip into a sieve, press out the liquid and roughly chop.
3. Cut the bread into 2 cm cubes and slice the garlic.
4. Heat 3 tablespoons of the olive oil in a frying pan over medium heat. Fry the bread for 2–3 minutes, turning, until golden. Add the garlic and fry 1 minute more until golden – don't let it burn.
5. Take the pan off the heat and stir in the cumin, smoked paprika and chilli flakes (the heat of the pan is enough to toast them).
6. Tip the bread, garlic and spices into a mortar or small food processor with the vinegar and 2 tablespoons of the water. Pound or blitz to a thick paste.
7. Heat the remaining tablespoon of olive oil in the frying pan. Add the chickpeas, the bread paste, the rest of the water (or the chickpea liquid) and the salt. Simmer for 5 minutes, stirring, until the sauce thickens and coats the chickpeas.
8. Stir in the spinach and cook for 2–3 minutes more. Taste and add more salt, vinegar or paprika to your liking.
9. Serve warm with crusty bread, as a tapa or a light main.