Spanish Chickpeas with Spinach
Garbanzos con espinacas
100g dried chickpeas or 1 tin chickpeas
3 tbsps olive oil
75g white bread, cut into small cubes
3 garlic cloves, thinly sliced
1/2 tsp cumin seeds
small handful of fresh oregano or marjoram
1 small dried chilli
1 tbsp sherry vinegar
big pinch of saffron dissolved in 3 tbsp of hot water
pinch of sweet smoked paprika
salt and freshly ground black pepper
If using dried chickpeas soak overnight in plenty of water, next day drain, rinse, place in a large saucepan with lots of water, bring to the boil and then simmer gently for 1-1 1/2 hours until the beans are tender. Drain and set aside.
If using tinned beans, drain and rinse before use.
Thoroughly wash the spinach and then steam till tender and leave to drain.
Heat the olive oil in a frying pan and fry the bread cubes until golden, then add the garlic, cumin, oregano and chilli and stir fry for a minute until the garlic is golden.
Place the bread mixture in a food processor, add the vinegar and wizz to a thick paste.
Return the bread mixture to a large frying pan and add the chickpeas and saffron plus the soaking water. Stir for a minute until the chickpeas are hot and have absorbed the flavours. Add a little water if the mixture is too thick.
Add the spinach and heat through and season with salt and freshly ground black pepper.
Serve warm sprinkled with smoked paprika.