Vegetarian
Spinach with chickpeas
A Seville tapas-bar classic: chickpeas and spinach with cumin, paprika and a fried-bread and garlic paste.
- 30 min10 prep · 20 cook
- EasyDifficulty
- 400 kcalper serving
Ingredients
4 servings
- chickpeas, drained (400 g)2 cans
- Fresh spinach500 g
- garlic3 cloves
- stale bread2 slices
- Ground cumin1 tsp
- Smoked paprika1 tsp
- Sherry vinegar1 tbsp
- Hard-boiled egg (optional)1
- Olive oil5 tbsp
- Saltto taste
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Steps
- 1
Fry the bread and the sliced garlic in the oil until golden. Take them out and leave the oil in the pan.
- 2
Crush the bread and garlic in a mortar with the cumin, the vinegar and a splash of water to make a paste.
- 3
Wilt the spinach in the same oil with a pinch of salt.
- 4
Stir in the paprika, then add the chickpeas, the paste and a little water.
- 5
Simmer until the sauce coats the chickpeas. Taste for salt.
- 6
Serve hot, with chopped hard-boiled egg on top if you like.
Tips and questions
- Can I use frozen spinach?
- Yes, about 400 g. Thaw and squeeze out all the water first, or the dish will be watery.
- Can I make it gluten-free?
- Use gluten-free bread for the picada, or thicken it with a handful of fried almonds instead.
- How long does it keep?
- Up to 3 days in the fridge, and it tastes even better reheated. Add the egg only when serving.
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