Spanish Spinach and Chickpea Tapas

[Guest guest]

Spanish Spinach and Chickpea Tapas

 

1 lb. fresh spinach

6 tbsps. extra virgin olive oil

4 whole garlic cloves, peeled

2 slices bread, crusts removed

1 heaping tsp. ground cumin

1 tsp. sherry vinegar

1 19 oz. can chickpeas, drained, rinsed coarse

sea salt and black pepper

 

Wash the spinach thoroughly discarding any tough stalks and damaged leaves.

Dry as well as you can and shred.

Heat 4 tbsps. of the oil in a frying pan. Add the whole garlic cloves and the

peices of bread and fry until golden brown. When these are done transfer the

bread and garlic to a mortar. Add a few pinches of coarse salt and pound to a

paste. Stir in the cumin, vinegar and 2 tbsps. water.

Put the remaining oil in a wok and heat over a high heat. As soon as a

shimmering heat haze begins to rise add the spinach leaves. Stir fry over a

brisk heat for 2 to 3 minutes, until the spinach is wilting. Keep the spinach

moving, turning it constantly, so the liquid it gives out has a chance to

evaporate.

Add the chickpeas, salt and pepper plus 7 ozs. cold water. Bring up to a simmer

then stir in the pounded bread and garlic paste. Leave to cook gently for 15

minutes, until very thick and pulpy.

This can be served with triangles of fried bread or as a side dish. Its flavour

improves if left overnight and reheated. Serves 4 to 6.

 

 

Ready for the edge of your seat? Check out tonight's top picks on TV.