Espinacas con Garbanzos (Spinach and Chickpeas)

A Sevillian tapas classic: spinach and chickpeas simmered with garlic, cumin and smoked paprika.

30 min 4 servings Easy spanish

Ingredients

• 400 g fresh spinach
• 240 g canned chickpeas
• 4 clove garlic
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 120 ml water
• 2 tsp red wine vinegar
• 0.5 tsp salt

Steps

1. Wash 400 g of spinach and remove any thick stems.
2. Drain and rinse 240 g of canned chickpeas.
3. Slice 4 garlic cloves thinly.
4. Heat 3 tbsp of olive oil in a large pan over medium heat.
5. Cook the garlic for 1 minute until it is lightly golden.
6. Stir in 1 tsp of cumin and 1 tsp of smoked paprika for 15 seconds.
7. Add the chickpeas and stir for 2 minutes.
8. Pour in 120 ml of water.
9. Add the spinach in handfuls and stir until it wilts, about 3 minutes.
10. Lightly mash a few chickpeas against the side of the pan with a spoon to thicken the sauce.
11. Simmer for 8 minutes until most of the liquid has evaporated.
12. Stir in 2 tsp of red wine vinegar and 0.5 tsp of salt.
13. Serve warm with crusty bread.