Seville-style chickpeas and spinach

Ingredients

For 1 serving

• Cooked chickpeas120 g
• Spinach200 g
• Extra virgin olive oil2 teaspoons
• Garlic2 cloves
• Cuminto taste
• Paprikato taste
• Saltto taste

In season: October – April

Method

1. Wash the spinach well in several changes of water, removing the tougher stalks, and drain it without drying it too much.
2. Drain and rinse the chickpeas; peel the garlic clove and slice it thinly.
3. Heat the oil in a frying pan over medium-low heat, add the garlic and fry for 1 minute until just golden; add the cumin and paprika and stir for 30 seconds, until fragrant but not burnt.
4. Add the still-damp spinach, raise the heat to medium and stir for 2–3 minutes, until wilted.
5. Add the chickpeas, season with salt and cook for 3 minutes, mashing a few with the back of the spoon, until the juices thicken and bind everything together.