Spanish Chickpeas with Spinach
Ingredients
- 400 gcanned chickpeas (cooked and drained)
- 300 gSpinach (fresh, washed)
- 3 pcGarlic (peeled, whole)
- 1 pcWhite bread (thick slice)
- 3 tbspExtra virgin olive oil
- 1 tspSmoked paprika
- 1 tspCumin ground
- 1 tbspRed wine vinegar
- 100 mlMineral water
- 1 pinchGray sea salt
- 100 mlVegetable broth
Method
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.
- 1
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
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
In the same pan, toss in the fresh spinach. Stir until they have completely wilted and released their water.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
