Name: Andalucian-style spinach with chickpeas (Espinacas con garbanzos a la andaluza)
Yield: For 6 Tapas
Cuisine: Spanish
Ingredients: 1 k (2 lb 4 oz) fresh spinach, washed, and destalked; 1 tsp red wine vinegar; 2 tbsp water; 1½ tsp sweet paprika; 300 g (10½ oz) cooked chickpeas, drained; 50 ml (2 fl oz) olive oil; 1 slice bread, fried in oil until golden; 3 cloves garlic; salt and pepper to taste; 1 tsp ground cumin

Preparation info

For
6
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

This classic Andalucian dish has travelled to tapas bars all over Spain, such is its earthy appeal. The spinach and chickpeas are, surprisingly, Moorish imports.

Ingredients

1 k (2 lb 4 oz) fresh spinach, washed, and destalked
50

Method

Cook the spinach in a covered pan, in the water that clings to it after washing, for about 4 minutes, until it is wilted. Let it cool, then press out the excess water. Chop roughly.
Sauté the spinach in the oil on a low heat for about a minute. Stir in the chickpeas, cumin, salt and pepper.
Pound the garlic and fried bread with a pestle and mortar or