Ingredients (for 2 people)
- 400 g cooked chickpeas (one jar), drained
- 300 g fresh spinach
- 3 garlic cloves (15 g) in 2 mm slices
- 40 ml extra virgin olive oil
- 1 slice of bread (30 g)
- 3 g sweet paprika and 1 g ground cumin
- 30 ml sherry vinegar and 100 ml water
- 3 g salt
Method
Hob power: the scale goes from 1 (lowest) to 9 (highest). If your hob has another scale, use 1-2 for very gentle heat, 4-5 for medium and 7-9 for high.
1.- Wash and drain the spinach. Slice the garlic into 2 mm rounds.
2.- Heat 40 ml of oil in a 24 cm deep pan on power 5 of 9 for 2 minutes. Fry the bread 1 minute per side and set aside; then fry the garlic 1 minute, until lightly golden.
3.- Switch off the hob, add the paprika and cumin and stir for 10 seconds so they do not turn bitter.
4.- Return to power 5 of 9, add the spinach and cook 3 minutes, stirring, until reduced.
5.- Add the chickpeas and 100 ml of water, raise to power 7 of 9 until boiling and lower to power 3 of 9. Cook 10 minutes.
6.- Crush the fried bread with the vinegar and 1 tablespoon of broth, add it to the pan, stir and cook 2 more minutes. Adjust the salt.
Origin and history of chickpeas with spinach
It is a typical dish from Seville and Andalusia. Its spices, such as cumin, and the mash of fried bread with vinegar are attributed to Andalusi heritage. It is eaten mostly in Lent and Holy Week, when meat is traditionally avoided, and is a common tapa in Seville bars.
Best time to eat it
From autumn to spring, when spinach is in season, and especially in Lent, between February and April.
Tips and common mistakes
If you use dried chickpeas, soak them 12 hours and cook 60 to 90 minutes, or 25 minutes in a pressure cooker. Do not let the garlic or paprika burn, as they turn bitter.
You may also like: Valencian paella, Pasta carbonara, Stewed lentils.