Garbanzos con Espinacas - Spanish Chickpeas with Spinach
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Garbanzos con Espinacas - Spanish Chickpeas with Spinach
We have an awesome little tapas bar near my place. In amongst the cured meats and salty, deep fried morsels there are a surprising array of healthy and delicious choices. This is one of my favourite tapas dishes. And because it’s so easy to make, I often whip up a pan for a fast after-work dinner. The traditional version of this dish uses stale bread. My local tapas bar leaves this out and so do I!
Ingredients
2 cups cooked chickpeas (or 1 x 400g can chickpeas, rinsed and drained) - if you want leftovers, add in a second can!
200-400g baby spinach (use as much or as little as you like!)
1 tablespoon olive oil
1 brown onion, diced
2 cloves garlic, crushed
400ml tomato passata OR 1 can tomato puree OR 1 can chopped tomatoes (how much you use depends on how much sauce you want to serve with your chickpeas).
1 1/2 Tablespoons sweet paprika - add 1 Tablespoon to start and then add more if you want to
1 Tablespoon cumin - add 1/2 Tablespoon to start and then add more if you want to
1-2 Tablespoons red wine vinegar or sherry vinegar (add 1 Tablespoon to start and then add more if you need to)
OPTIONAL: 1 red chilli, de-seeded and finely sliced. How much (or how little) you use, and the variety, is up to you. I prefer to use the larger, milder red chillies.
Salt and pepper to taste
Method
Place olive oil in a large pan with onion and garlic.
Saute for 15 minutes, until onion is translucent.
Add in passata, tomato puree or chopped tomatoes, sweet paprika, cumin and sliced chill (if you are using it)i, and simmer for 10 minutes.
Add in chickpeas and stir well to cover with sauce.
Cover your pan and let the chickpeas cook for a couple of minutes.
Add in baby spinach, a handful at a time, and stir as each handful of in baby spinach wilts down.
Add vinegar, salt and pepper. Taste and add and taste in more sweet paprika, cumin, vinegar and/or salt and pepper until you have a vibrant flavour you are happy with.
