← Nouns Cooking · Spanish

Ingredients

• 3 tbsp extra virgin olive oil
• 1 slice crusty bread, cubed (optional)
• ½ Onion, finely chopped
• 4 cloves Garlic, finely chopped
• 1 tsp smoked paprika (pimentón)
• 1 tsp ground cumin
• 1 pinch Cayenne pepper (optional)
• 150 ml Passata
• 2 cans tins of chickpeas (400 g each), drained
• 300 g fresh spinach
• 1 tbsp Sherry vinegar
• salt and black pepper

Method

1. If using the bread, fry it in 1 tbsp of the oil over medium heat for 3 min until golden and crisp, then set aside.
2. Add the rest of the oil to the pan and cook the onion over medium heat for 5 min until soft. Add the garlic for 1 minute, then take the pan off the heat and stir in the paprika, cumin and cayenne so they sizzle without burning.
3. Return to the heat, add the passata and a splash of water and simmer for 3 min. Stir in the chickpeas and warm through for 3–4 min.
4. Add the spinach a handful at a time, letting each lot wilt before adding the next. Cook for 2 min more, then stir in the sherry vinegar and season well.
5. Spoon into a dish, top with the crunchy bread and serve with more bread for scooping.

Tips

• Crush a few chickpeas against the side of the pan to make the sauce thicker and creamier.
• It keeps in the fridge for up to 4 days and tastes even better the next day.
• The fried bread and bread for scooping contain gluten; leave them out or use gluten-free bread to keep it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Spain on a Fork Spanish Sabores