Andalusian Chickpeas and Spinach (Espinacas con Garbanzos)
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Ingredients
- 500 g tinned chickpeas, drained
- 250 g baby spinach leaves
- 60 g day-old crusty bread
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika
- 300 ml vegetable stock
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 310 kcal
- Protein
- 12.6 g
- Carbohydrate
- 29.8 g
- of which sugars
- 1.6 g
- Fat
- 14.1 g
- of which saturates
- 2 g
- Fibre
- 9.6 g
- Salt
- 1.62 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Tear the bread into pieces. Heat half the olive oil in a frying pan and fry the bread and garlic together until golden, then blitz with a splash of the stock to a rough paste.
- 2
Heat the remaining olive oil in a large pan and stir in the cumin and smoked paprika for 30 seconds.
- 3
Add the chickpeas and the rest of the stock, bring to a simmer and cook for 8 minutes.
- 4
Stir in the bread paste to thicken the sauce, then add the spinach and cook for 2-3 minutes until wilted.
- 5
Season to taste and serve hot with extra bread.
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