Andalucian-style spinach with chickpeas

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

Espinacas con garbanzos a la andaluza

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

Europe
Spain
Seville
Starter
Mediterranean
Vegan

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