Espinacas a la catalana with chickpeas, raisins, pine nuts and bread

Ingredients

For 1 serving

• Spinach300 g
• Cooked chickpeas180 g
• Raisins15 g
• Pine nuts10 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Whole wheat bread2
• Saltto taste

Contains: gluten, nuts, sulphites,

In season: October – April

Method

1. Soak the raisins in warm water for 10 minutes. Meanwhile wash the spinach well, drain and rinse the chickpeas and thinly slice the garlic.
2. Heat the extra virgin olive oil in a wide frying pan over medium heat and toast the pine nuts and garlic for 1–2 minutes, stirring, until pale golden.
3. Add the still-damp spinach and wilt it for 3 minutes, turning it with tongs.
4. Add the chickpeas and squeezed raisins with a pinch of salt and toss for 4 minutes, until the chickpeas are hot and the spinach water has evaporated.
5. Meanwhile toast the wholemeal bread and serve it with the spinach.