Garbanzos con espinacas: chickpeas and spinach with cumin and paprika

Ingredients

For 1 serving

• Cooked chickpeas230 g
• Spinach250 g
• Whole wheat bread1
• Garlic2 cloves
• Cumin1 teaspoon
• Paprika1 teaspoon
• Red wine vinegar10 ml
• Tomato passata80 g
• Extra virgin olive oil12 g
• Saltto taste

Contains: gluten, sulphites,

In season: October – April

Method

1. Cut the wholemeal bread into cubes and slice the garlic. Heat half the extra virgin olive oil in a frying pan over medium heat and toast the bread and garlic for 3 minutes, stirring, until golden.
2. Transfer them to a mortar or mini chopper with the cumin, paprika and red wine vinegar and pound to a coarse paste.
3. Wash the spinach. In the same pan heat the remaining oil over medium heat and wilt the spinach for 3 minutes, until reduced.
4. Add the drained chickpeas, tomato passata, bread paste and half a glass of water and cook for 10 minutes over medium-low heat, stirring, until the sauce thickens and coats the chickpeas.
5. Season with salt and serve piping hot.