SPANISH SPINACH & CHICKPEA TAPAS – SEVILLE, SPAIN

Boil the spinach for 5-6 minutes and set aside

Heat olive oil in a large frying pan and fry garlic on low heat until golden brown

Fish the garlic out of the pan, drain garlic and put into a pestle

Dice and fry the bread in the same oil and then add to pestle with the garlic

Crush the garlic and bread together and add a tablespoon of boiled spinach water to make a paste

In the same pan, fry the chopped onion with a pinch of salt until caramelised

Next add the paprika and cumin and stir in the chickpeas

Then add the tomato puree and cook for 2 minutes until the oil separates.

Finally add the spinach with some of its water, the bread paste, salt, a pinch more cumin and sherry vinegar and cook until it thickens