Spinach and Chickpeas with Cumin and Fried Bread
A Seville-style stew of chickpeas and greens, thickened with garlicky fried bread pounded with cumin and paprika.
Ingredients
- Olive oil4 tbsp
- Crusty bread2 slices
- Garlic3 cloves
- Ground cumin1 tsp
- Smoked paprika1 tsp
- Sherry vinegar1 tbsp
- Spinach300 g
- Chickpeas2 can
Method
- 01
Heat 2 tbsp of the oil in a large frying pan over medium heat and fry the bread, cut into cubes, for 3 minutes. Add the sliced garlic and fry for 1 minute more until both are golden.
- 02
Tip the bread and garlic into a mortar or small blender with the cumin, paprika, vinegar and a splash of water and pound or blitz to a rough paste.
- 03
Add the remaining oil to the pan and wilt the spinach over medium heat for 3 minutes, then season.
- 04
Stir in the drained chickpeas, the bread paste and about 150 ml water and simmer for 8 minutes until saucy and hot through. Season and serve with more bread.
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