This classic Spanish combination of chickpeas and spinach makes a quick meal when heaped on bread crisped in olive oil.
SERVES 4
PREP TIME 10 MINS
COOK TIME 10 MINS
2 Large Frying Pan with Lids
Wooden Spoon
| 3 tbsp olive oil |
| 1 large mild onion, finely chopped |
| 2–3 garlic cloves, crushed |
| 1 tsp cumin seeds |
| 1 tsp ground cumin |
| 1 tsp smoked pimentón |
| Salt and freshly ground black pepper |
| 500 g fresh spinach leaves, rinsed and drained |
| 240 g chickpeas, rinsed and drained |
| 1 tbsp Spanish sherry vinegar, plus a little more |
| 2–4 slices of sourdough bread, halved |
| 1 tbsp finely snipped flat-leaf parsley |
| FOR A GLUTEN GREE OPTION use gluten-free bread |
| 1. Heat 2 tablespoons of the oil in a large frying pan over a medium heat. Add the onion and fry for 2–3 minutes, until soft. Stir in the garlic and fry gently for 2–3 minutes, then stir in the cumin and paprika and fry until the spices smell fragrant, stirring frequently. Season lightly. |
| 2. Add the spinach and fry for 2–3 minutes. Stir in the chickpeas and vinegar, then add 120ml (4fl oz) cold water and simmer. Reduce the heat. Cover and cook for 5–8 minutes, shaking the pan occasionally. |
| 3. Meanwhile, in a frying pan, heat the remaining oil over a medium–high heat. Add the bread and fry until golden all over. Drain on a double layer of kitchen paper. |
| 4. Remove the lid. Season and stir in a few drops of vinegar, if you like. Stir in the parsley and spoon on the bread to serve. |
| Fat: 56.89 g | Fiber: 33.58 g |
| Iron: 31.08 mg | Sugar: 18.94 g |
| Calcium: 914.31 mg | Sodium: 3131.07 mg |
| Potassium: 3938.46 mg | Calories: 1474.94 kcal |
| Protein: 56.43 g | Vitamin A: 47929.16 IU |
| Vitamin C: 159.86 g | Carbohydrates: 164.98 g |
| Saturated Fat: 8.39 g | Cholesterol: 0 mg |