Chickpeas and Spinach

Name: Chickpeas and Spinach (Garbanzos con espinacas)
Yield: Serves 4
Cuisine: Spanish
Ingredients: ½ teaspoon sweet smoked Spanish paprika; sea salt and black pepper; 1½ tablespoons good-quality red wine vinegar (like Cabernet Sauvignon, see Spanish Suppliers); 1½ tablespoons good-quality red wine vinegar (like Cabernet Sauvignon, see Spanish Suppliers); a good pinch of saffron (60 strands), infused in 4 tablespoons boiling water; a good pinch of saffron (60 strands), infused in 4 tablespoons boiling water; 1 small bunch fresh oregano, roughly chopped; 1 small dried red chilli, crumbled; sea salt and black pepper; 200 g chickpeas, soaked overnight with a pinch of bicarbonate of soda, or 2 × 400 g tins cooked chickpeas, rinsed; ¾ teaspoon cumin seeds; 200 g chickpeas, soaked overnight with a pinch of bicarbonate of soda, or 2 × 400 g tins cooked chickpeas, rinsed; 200 g chickpeas, soaked overnight with a pinch of bicarbonate of soda, or 2 × 400 g tins cooked chickpeas, rinsed; 6 tablespoons olive oil; 75 g white bread, crusts removed, cut into small cubes; 500 g spinach, washed; 3 garlic cloves, thinly sliced

Garbanzos con espinacas

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

Both chickpeas and spinach were introduced to Spain by the Moors and are still very much a part of Spanish cooking today. The Moors adopted the sophisticated irrigation systems of the Persians, which enabled them to grow all types of vegetables, pulses and fruit, otherwise almost impossible in the arid south. This recipe comes from Seville and is usually served as a tapa, although it also goes well with meat or fish.

Ingredients

Europe
Spain
Starter
Vegan
Mediterranean
Spicy

Ingredients

Method