Chickpeas with Spinach

Chickpeas are widely used in Spain as a basis for a variety of beautifully seasoned stews and side dishes, such as this one.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell

Chickpeas with Spinach

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    3 tbsp olive oil 1 tsp sweet paprika
    1 thick slice of crusty white bread, torn into small pieces 1 tsp ground cumin
    1 lb, 10 oz (750 g) leaf spinach salt and freshly ground black pepper
    one 15 oz (240 g) can chickpeas, drained and rinsed 1 tbsp sherry vinegar
    2 garlic cloves, finely chopped


    Prep: 15 min Total: 30 min (Quick)
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    • 1

      Heat 2 tbsp of the oil in a frying pan over medium-high heat. Add the torn bread and fry, stirring occasionally, until crisp. Transfer to paper towels to drain.

    • 2

      Remove any thick stems from the spinach. Wash the spinach well and shake off any excess water. Put the spinach in a large saucepan and cook over low heat, stirring often until it has wilted. Drain in a colander and cool. A handful at a time, squeeze out as much liquid as possible. Transfer to a chopping board and chop coarsely.

    • 3

      Heat the remaining oil in the frying pan over medium-high heat. Add the spinach and cook, stirring often, about 3 minutes, until warmed through. Stir in the chickpeas, paprika, and cumin and season with salt and pepper. Crumble the fried bread and stir in.

    • 4

      Add the vinegar and 2 tbsp water and cook, stirring often, about 5 minutes, until the chickpeas are hot. Serve immediately.

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