Name: Chickpeas with spinach (garbanzos con espinacas)
Prep time: 375 min
Cook time: 55 min
Total time: 430 min
Yield: 1
Cuisine: spanish
Ingredients: 250.00 ml dried chickpeas; 2 bunches English spinach, washed; 40ml (2 tbsp) Spanish olive oil; 3 garlic cloves, crushed; 1-2 white bread slices, crusts removed, cut into cubes; 2.50 gm ground paprika; 1.25 gm ground cumin; 250ml (1 cup) chicken style liquid stock

Chickpeas with spinach (garbanzos con espinacas)

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Prep Time:
375 minutes

Cook Time:
55 minutes

Total Time:
430 minutes

Craft homemade Spanish dishes, requiring time but yielding delicious results!

Ingredients:

250.00 ml dried chickpeas
2 bunches English spinach, washed
40ml (2 tbsp) Spanish olive oil
3 garlic cloves, crushed
1-2 white bread slices, crusts removed, cut into cubes
2.50 gm ground paprika
1.25 gm ground cumin
250ml (1 cup) chicken style liquid stock

Instructions:

In a bowl, soak chickpeas in cold water overnight. Drain, transfer chickpeas to a saucepan with 1 litre (4 cups) of water, bring to a boil, then simmer on low for 45 minutes until cooked. Drain and set aside.
Steam the spinach until it wilts slightly, then squeeze out any excess water, roughly chop, and set aside.
In a frypan over medium heat, heat the oil and sauté the crushed garlic for 1 minute. Then, add the bread, paprika, and cumin, and fry for another minute.
Blend the bread mixture with stock until you get a smooth paste. Mix the paste with spinach and chickpeas in a bowl until well combined. Serve the dish at room temperature.

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