Spanish Chickpeas with Spinach

Tender chickpeas and wilted spinach bound by a creamy fried bread and garlic sauce. The smoky paprika and a touch of vinegar balance the earthiness of the legumes.

• Prep time: 10 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 536
• Protein: 25 g
• Carbs: 61 g
• Fat: 18 g

Ingredients

• 400 g Chickpea ( cooked and drained )
• 300 g Spinach ( fresh, washed )
• 3 piece Garlic ( peeled, whole )
• 1 piece White bread ( thick slice )
• 3 tbsp Extra virgin olive oil
• 1 tsp Smoked paprika
• 1 tsp Cumin ground
• 1 tbsp Red wine vinegar
• 100 ml Mineral water
• 1 pinch Gray sea salt
• 100 ml Vegetable broth optional

Instructions

1. Fry the aromatic base

   In a pan with olive oil, brown the whole garlic cloves and the slice of bread. The garlic should be golden and the bread very crispy. Remove and set aside.

2. Prepare the picada

   Crush or blend the fried garlic, bread, cumin, and red wine vinegar to obtain a thick and homogeneous paste. This will give body to the sauce.

3. Sauté the spinach

   In the same pan, toss in the fresh spinach. Stir until they have completely wilted and released their water.

4. Bind and reduce

   Add the drained chickpeas, smoked paprika, and the picada. Pour in the vegetable broth (or water). Simmer over medium heat until the liquid reduces and generously coats the chickpeas.

Chef's tips

• Don't discard all the chickpea liquid; a spoonful of aquafaba helps bind the picada.
• The garlic should be well-browned but never black, otherwise it turns bitter.
• If using frozen spinach, squeeze them thoroughly to extract all water before sautéing.

Storage

Keeps for 3 days in the refrigerator. The flavor improves the next day. Reheat over low heat with a splash of water to loosen the sauce.