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SPANISH SPINACH & CHICKPEA TAPAS – SEVILLE, SPAIN

Yields6 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

 900 g fresh spinach
 150 g cooked chickpeas
 1 medium onion
 4 garlic cloves
 1 slice of stale white bread
 56 tbsp tomato puree
 1 tsp smoked paprika
 1 tsp cumin
 1 tsp sherry vinegar
 4 tbsp extra virgin olive oil
1

Boil the spinach for 5-6 minutes and set aside

2

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

3

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

4

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

5

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

6

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

7

Next add the paprika and cumin and stir in the chickpeas

8

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

9

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

10

Allow to sit for 10 minutes until serving

Nutrition Facts

Servings 6