Chickpeas & Spinach Spanish Style
From Everyday Easy: Cheap Eats
Prep time: 15 minutes
Cooking time: 10 minutes
3 tbsp olive oil
1 thick slice of crusty white bread, torn into small pieces (I left it out for South Beach Diet Phase One – still delicious)
1lb10oz/ 750 g leaf spinach (I used baby spinach that wilts much quicker)
1 can (8.5oz/240g) chickpeas, drained and rinsed
2-3 cloves garlic, minced
1 tsp sweet paprika
1 tsp ground cumin
Salt & pepper to taste
1-2 tbsp sherry vinegar
2 tbsp water
1. Heat 2 tbsp oil in a heavy bottomed skillet over medium high heat. Add the torn bread and fry, stirring occasionally, until crisp. Transfer to paper towel to drain.
2. Remove any thick stems from the spinach. Wash well and shake off any excess water. Put the spinach in a large saucepan and cook over low heat, stirring often until the spinach is wilted. Drain in a colander and cool. (Ruth’s note: I used a microwave). A handful at a time, squeeze out as much liquid as possible. Transfer to a chopping board and chop coarsely.
3. Add the remaining oil to the skillet, over medium high heat. Add the garlic and cook for a minute or so – just until it becomes fragrant – you do not want it to brown. Add the chopped spinach, and toss. Add the chickpeas, paprika and cumin. Season with salt and pepper. Crumble in the fried bread and toss again.
4. Add the vinegar and 2 tbsp water and cook, stirring often for about 5 minutes or until the chickpeas are hot.
Serve immediately. Great as a side or as one Tapas dish with some full bodied red wine.