Espinacas con Garbanzos
I adored this moreish chickpea and spinach tapas when we visited Seville. It was by far my favourite dish of the whole trip. I didn't know at the time but it's a very typical Sevillian speciality.
Ingredients
serves 4
serves 4
500g spinach, fresh
220g chickpeas, (cooked weight)
3 garlic cloves
220g chickpeas, (cooked weight)
3 garlic cloves
2 tbsp tomato passata
two small slices of sourdough bread, cubed
two small slices of sourdough bread, cubed
8 blanched almonds
2 tbsp paprika
1 tsp ground cumin
2 tbsp olive oil,
2 tbsp sherry vinegar
pinch of cayenne pepper
salt
pepper
2 tbsp paprika
1 tsp ground cumin
2 tbsp olive oil,
2 tbsp sherry vinegar
pinch of cayenne pepper
salt
pepper
Method
Put the chickpeas to soak the day before.
In a large saucepan cook the chickpeas as recommended. (Usually boil for half an hour.) Drain and set aside.
Rinse the fresh spinach well to remove any dirt.
Then in the same pan bring some salted water to a boil and add the spinach. Simmer for three or four minutes until wilted. Then remove from the water and set aside. Allow to cool then roughly chop the spinach pulp. Squeeze out as much of the water as possible.
In a frying pan add some olive oil and fry the garlic cloves (whole), blanched almonds and cubed sourdough bread. Once the bread has begun to toast remove from the pan. Be careful not to burn the garlic.
In a food processor (or with a pestle and mortar) blend the fried bread, almonds and garlic into a paste, along with the sherry vinegar and ground cumin. Add some water if needed to make it easier to form a paste.
Then in the same pan bring some salted water to a boil and add the spinach. Simmer for three or four minutes until wilted. Then remove from the water and set aside. Allow to cool then roughly chop the spinach pulp. Squeeze out as much of the water as possible.
In a frying pan add some olive oil and fry the garlic cloves (whole), blanched almonds and cubed sourdough bread. Once the bread has begun to toast remove from the pan. Be careful not to burn the garlic.
In a food processor (or with a pestle and mortar) blend the fried bread, almonds and garlic into a paste, along with the sherry vinegar and ground cumin. Add some water if needed to make it easier to form a paste.
Add about 2 tbsp of olive oil to the frying pan and heat to a medium temperature. Add the paprika to fry alone for a few seconds, followed by the chopped spinach. Mix well. Then add the cooked chickpeas and some tomato passat. Finally add the garlic/bread paste and a pinch of cayenne pepper. Stir well to mix thoroughly.
Cook for about 15 minutes to evaporate any moisture then place a lid on the pan, turn the temperature down to low and cook for at least another 15 minutes. The longer and slower its cooked the better it will taste. If the mix becomes too dry add some more extra virgin olive oil and stir in well
Season well with salt and pepper to taste or even some more paprika if you think it's lacking.
Serve in a warm bowl, drizzle with some extra-virgin olive oil and a pinch of smoked paprika.
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