Chickpeas With Spinach -

Chickpeas With Spinach

The nutty texture of chickpeas and the softness of spinach purée in this recipe is a remarkably successful combination. In Spain, the dish is served as tapas or as an appetiser. It is great with grilled fish.

Ingredients

500 g fresh spinach (250 g frozen spinach may be used)
4 tablespoons olive oil
4 cloves garlic, peeled and crushed
400 g cooked chickpeas
1 teaspoon ground cumin
1 teaspoon paprika
Juice of 1 lemon
Salt and pepper to taste

Details

Serves: 5

Method

If using fresh spinach, wash thoroughly and place in a large saucepan with only the water that clings to the leaves. Cook over low heat until the leaves start to wilt. (Cook frozen spinach according to packet instructions.) Drain thoroughly, squeezing out excess water, then chop finely.

Heat the oil in an open saucepan and gently fry the garlic for a couple of minutes until golden brown.

Add the chickpeas to the pan with the garlic, then add the cumin, paprika, lemon juice, salt,pepper and spinach. Simmer over low heat for roughly 20-30 minutes, stirring occasionally, until the spinach is reduced to a pulp. Adjust the seasoning and serve immediately.

Related food category:

• Vegetable and Side Dishes