Espinacas a la Andaluza

Name: Espinacas a la Andaluza (Spinach and Chickpeas Slowly Cooked with Spices and Sherry Vinegar)
Yield: Media Racion 6
Cuisine: Spain
Ingredients: 300 g (10½ oz) cooked chickpeas; 400 ml (14 fl oz) chickpea cooking liquid; 1 garlic clove, finely chopped; 600 g (1 lb 5 oz) washed and picked English spinach leaves; 1½ teaspoons Spanish sweet paprika; 2 tablespoons sherry vinegar; sea salt flakes, to sprinkle; 1 teaspoon freshly ground cumin; 20 g (¾ oz) butter; 125 g (4½ oz) bread picada

Spinach and Chickpeas Slowly Cooked with Spices and Sherry Vinegar

Preparation info

Media Racion
6

Difficulty
Easy

Appears in

MoVida

By Frank Camorra and Richard Cornish

Published 2007

About

I learned this dish from my Aunty Pepa in Andalusia. My mum has always made this rich spinach dish, but I suppose I didn’t value her cooking until I went back to live in Spain and watched Aunty Pepa pound the cooked chickpeas and add some bread picada to thicken the cooking juices. This recipe is packed full of flavour and always makes me feel good after I have eaten it. Sometimes Aunty Pepa added salt cod or poached eggs to the bubb