Andalusian chickpea and spinach potaje with cumin

Ingredients

For 1 serving

• Cooked chickpeas170 g
• Spinach200 g
• Bread40 g
• Garlic2 cloves
• Canned peeled tomatoes100 g
• Cumin1 g
• Paprika2 g
• Red wine vinegar8 ml
• Vegetable broth350 ml
• Extra virgin olive oil12 g
• Saltto taste

Contains: gluten, celery, sulphites,

In season: October – April

Method

1. Cut the bread into cubes of about 2 cm and peel the garlic cloves. Wash the spinach well and drain it; rinse and drain the chickpeas. Heat the vegetable stock.
2. Heat the oil in a pan over medium heat and fry the bread and garlic for 3–4 minutes, turning, until golden. Transfer to a mortar (or a blender jug) and pound with the cumin, paprika and red wine vinegar to a coarse paste.
3. In the same pan, over medium heat, cook the crushed peeled tomatoes for 5 minutes, until reduced; add the chickpeas and hot stock and cook for 10 minutes over medium-low heat.
4. Add the spinach and the bread paste and cook for 8 more minutes, stirring, until the spinach has wilted and the soup thickens.
5. Season with salt and serve the potaje hot.