Seville-style spinach and chickpeas with cumin and paprika

Ingredients

For 1 serving

• Spinach210 g
• Cooked chickpeas120 g
• Extra virgin olive oil2 teaspoons
• Garlic2 cloves
• Cumin2 pinches
• Paprika2 pinches
• Red wine vinegar2 teaspoons
• Saltto taste

Contains: sulphites,

In season: October – April

Method

1. Wash and drain the spinach; peel and slice the garlic; drain and rinse the cooked chickpeas.
2. Heat the olive oil in a frying pan over medium-low heat with the garlic for 1–2 minutes until just golden, then add the cumin and paprika and stir for a few seconds until fragrant, without burning them.
3. Add the chickpeas and cook for 3 minutes over medium heat, stirring, until hot and well coated.
4. Add the spinach, still damp, and stir for 2–3 minutes until wilted.
5. Pour in the red wine vinegar, let it bubble off for 30 seconds, season with salt and serve hot.