This recipe of Garbanzos con Espinacas is a typical dish from Seville and is often served as a tapa. Made with cumin, saffron and paprika to inject lots of flavour into these simple and healthy ingredients, it is easy to make and incredibly satisfying. We like to serve it as a side dish with meat or fish or as a main dish served with grilled bread on the side.
2 x 400g cans of chickpeas, drained and rinsed
6 tablespoons of olive oil
75g white bread without the crusts, diced into cubes
3 garlic cloves, sliced thinly
1 tsp dried chilli flakes
1 tsp cumin seeds
1 and 1/2 tablespoons of sherry vinegar
pinch of saffron infused in 4 tablespoons of boiling water
1/2 tsp of Spanish paprika
salt and pepper
Heat a large saucepan over medium heat and add 3 tablespoons of the olive oil.
Add the washed and dried spinach and a pinch of salt and stir. When the leaves are starting to wilt, drain and set aside.
Heat the remaining oil in the pan and fry the bread for about 5 minutes, then add the garlic, cumin and chilli (if using) and cook for 1 minute until the garlic is golden.
Transfer the mixture to a food processor or mortar and pestle with the vinegar and blend to a paste.
Return the bread mixture to the pan and add the drained chickpeas and saffron water and cook until the chickpeas are hot and have absorbed the flavours. Add the spinach and, if neccessary, a little water to loosen the mixutre.
Season with salt and pepper to taste and sprinkle with paprika on top.
Serve with grilled bread on the side.