Espinacas con Garbanzos (Spinach and Chickpea Stew)

Ingredients

• 200 g baby spinach
• 800 g tinned chickpeas, drained
• 400 g tinned chopped tomatoes
• 1 white onion
• 4 garlic cloves
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 2 tbsp olive oil

Method

1. 1

   Finely dice the onion. Heat the olive oil in a large, wide pan over medium heat and fry the onion for 8 minutes until soft and golden.

2. 2

   Crush in the garlic and add the smoked paprika and cumin. Stir for 1 minute until fragrant.

3. 3

   Add the tinned tomatoes and cook for 5 minutes until the sauce thickens slightly. Add the drained chickpeas, stir to coat, and cook for a further 5 minutes.

4. 4

   Add the spinach in large handfuls, folding it into the stew until it wilts down completely, about 2 minutes. Season generously with salt and pepper.

5. 5

   Serve in bowls or on small plates as a warming tapa, with crusty bread on the side.