Espinacas con garbanzos

Ingredients

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• 500 g cooked chickpeas

• 400 g spinach (fresh or frozen)

• 3 garlic cloves

• 1 slice of day-old bread

• 1 teaspoon ground cumin

• 1 teaspoon sweet paprika

• 2-3 tablespoons vinegar

• 2 tablespoons fried tomato sauce

• 80 ml extra virgin olive oil

• Salt

Preparation

1. 01Cook the spinachWash the spinach and boil it in salted water for about 5 minutes (if frozen, thaw and cook according to the package). Drain well and chop.
2. 02Fry garlic and breadIn a pan with the oil, fry the peeled garlic and the slice of bread until golden. Remove them and keep the oil.
3. 03Pound the pastePound in a mortar, or blend, the garlic and bread with the cumin, paprika, salt, vinegar and fried tomato until you have a paste.
4. 04Bring it togetherIn a pot with the reserved oil, mix the spinach with the paste and add the chickpeas. If needed, add a little of the cooking water.
5. 05Cook and serveCook a few minutes over low heat so the flavours come together, adjust the salt and serve hot, with bread and, if you like, a boiled or fried egg.

Variations

• Many homes serve it topped with a boiled or fried egg, especially as a main course.
• Depending on the recipe, it is cooked drier, to eat with a fork as a tapa, or soupier, as a Lenten potaje.