Ingredients
- 6 tbsp olive oil
- 3 slices white bread, crusts removed, cubed or torn
- 3 cloves garlic thinly sliced
- 1 tsp ground cumin
- 1 Tbsp red wine or sherry vinegar
- 800 g tinned chickpeas rinsed and drained
- 450 g fresh spinach
- Freshly ground salt and black pepper
SPINACH AND CHICKPEAS
Method
- Heat the olive oil in a large, heavy-based frying pan over a medium heat
- Add the bread and fry for 5 minutes until golden brown on all sides
- Add the garlic and cumin and cook for 1-2 minutes, until the garlic is nutty brown
- Transfer to a pestle and mortar or food processor
- Add the vinegar and mash or process to a paste
- Return the bread paste to the pan and add the drained chick peas
- Cook, stirring, until the chick peas have absorbed the flavours and are hot, then season with sea salt and freshly ground pepper
- If the consistency is a little thick, add some water
- Now add the spinach and cook until just wilted, around 2 minutes
- Check the seasoning and serve
Comments
This is so delicious, it reminds me of lazy days in the sun eating Tapas. The technique with the bread may seem a little odd but it works well and the combination of chickpeas and spinach is a classic!
Serves 4
Thanks to BRYDONE ORGANICS for providing the spinach used in the demonstration
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