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Spanish chickpeas - Ideas for
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Easter
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Recipe
Chickpeas with spinach
(Garbanzos con espinacas)
Difficulty: Medium
Chickpeas with spinach. Photo by: Javier Peñas /©ICEX.
Wine Match
Federico Oldenburg /©ICEX
A young, fragrant Cigales (Castile-Leon) rosé made from Tempranillo adapts beautifully to the texture of the chickpeas and the slight acidity of the spinach.
Chickpeas with spinach. Garbanzos con espinacas:150 gr chickpeas
500 gr fresh spinach
1 slice fried bread
1/2 chopped onion
2 garlic cloves, chopped small
parsley to taste, chopped
1/2 teaspoon sweet pimentón
salt to taste
Chickpeas with spinach. Garbanzos con espinacas:5.25 oz chickpeas
1 lb fresh spinach
1 slice fried bread
1/2 chopped onion
2 garlic cloves, chopped small
parsley to taste, chopped
1/2 teaspoon sweet pimentón
salt to taste
Chickpeas with spinach. Garbanzos con espinacas:0.625 cup chickpeas
1.125 lb fresh spinach
1 slice fried bread
1/2 chopped onion
2 garlic cloves, chopped small
parsley to taste, chopped
1/2 teaspoon sweet pimentón
salt to taste
Boil the spinach in water with a pinch of salt. Drain well and set aside. Using a pestle and mortar, crush the fried bread with 1 tablespoon of chickpeas to form a paste. Gently fry the garlic and onion until golden, then add the pimentón (being very careful that it doesn't burn) followed by the bread and chickpea paste, the spinach, the parsley and the rest of the chickpeas. Allow to cook gently for 15 minutes and then season with salt.Preparation: Sonia Fuentes
Serve in small bowls with some roasted pine nuts on top.
