Spanish chickpeas and spinach
This Spanish chickpeas and spinach is a hearty, flavorful tapas dish that's healthy too. Great for lunch or serve as part of a tapas meal.
Servings: 2 -4
Calories: 540kcal
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Ingredients
- 15 oz chickpeas (15oz = 1 can)
- 2 tablespoon olive oil
- 5 oz fresh spinach tough stems removed and roughly chopped if not baby spinach
- 1 slice bread slightly stale, sourdough works well
- 1 clove garlic more if small
- ½ teaspoon ground cumin
- ½ teaspoon paprika sweet (Spanish), not hot
- 1 tablespoon red wine vinegar or sherry vinegar
- ¼ cup water approx
- 1 tablespoon tomato paste tomato puree
- salt and pepper
Instructions
- Drain the chickpeas, rinse well and remove any loose skins.
- Remove the crusts from the bread and dice relatively small. Skin but don't chop the garlic (except in half if one large clove).
- Warm 1tbsp olive oil in a pan and saute the spinach until it wilts, in batches if need be, then remove and set aside.
- Add the other 1tbsp of oil to the pan and add the garlic and chunks of bread. Cook until gently brown on both sides then remove from the pan to either a mortar or small food processor.
- Add the cumin, paprika and vinegar to the bread and crush/pulse until smooth. You can add around 2tbsp of water as you go to help make it easier to break up.
- Return the bread mixture to the pan along with the chickpeas, spinach (holding back any excess liquid that has come out) and the tomato paste and gently warm. Add another 2 or 3tbsp of water to loosen the sauce so it will mix. Season with a little salt and pepper to taste then serve.
Video
Nutrition
Calories: 540kcal | Carbohydrates: 70g | Protein: 22g | Fat: 20g | Saturated Fat: 2g | Sodium: 210mg | Potassium: 1120mg | Fiber: 18g | Sugar: 12g | Vitamin A: 7110IU | Vitamin C: 24.9mg | Calcium: 194mg | Iron: 9.3mg