Espinacas con garbanzos
Seville-style chickpeas and spinach in a smoky garlic, cumin and paprika sauce sharpened with sherry vinegar, with crusty bread on the side for dipping.
- Prep
- 5 min
- Cook
- 12 min
- Serves
- 3
- Per serve
- 660 kcal
Ingredients
Method
Heat 3 tbsp of the oil in a large deep skillet over medium-low heat. Add the garlic and cook gently until pale golden.
Stir in the cumin, smoked paprika, cayenne and tomato paste and cook for 30 seconds until fragrant; don't let the paprika scorch.
Add the chickpeas, water and 1/2 tsp salt. Turn the heat to medium and simmer, stirring now and then and lightly crushing a few chickpeas with the back of the spoon to thicken the sauce.
Add the spinach a few handfuls at a time, stirring each batch in until it wilts before adding the next.
Stir in the sherry vinegar, taste and season with salt and pepper. Meanwhile, toast the bread if you like.
Spoon into bowls, drizzle with the remaining 1 tbsp olive oil and serve with the bread on the side for scooping.
Tips
- Crushing some of the chickpeas is what gives the dish its thick, saucy body, so don't skip it.
- For gluten-free, serve with gluten-free bread or over rice. Check the bread label for milk or butter if you're keeping it vegan.
- Leftovers keep in the fridge for 3 days and taste even better reheated.
