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
|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|
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.
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.
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.
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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