Spanish cuisine · Vegetable Dishes

Espinacas con Garbanzos

A Seville classic: spinach with chickpeas, cumin and toasted bread.

Ingredients · for 4 servings

• 500 g leaf spinach
• 400 g cooked chickpeas
• 1 slice white bread
• 4 garlic cloves
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp sherry vinegar
• 4 tbsp olive oil
• Salt

Instructions

1. Toast the bread golden in olive oil, then crush it in a mortar with garlic, cumin and vinegar.
2. Wilt the spinach in the pan in batches.
3. Add the chickpeas and paprika and toss briefly.
4. Stir in the bread paste and loosen with a little water to a creamy bind.
5. Let it rest for 5 minutes and season to taste.