Espinacas con garbanzos

Spinach with chickpeas

We cooked this dish for dinner tonight with the first of the spinach from our patch.

The recipe is very simple, but the result is a very tasty dish that can be part of a mixed tapas or as a side dish for any meal.

• 20ml/1fl oz extra-virgin olive oil
• 2 cloves garlic, crushed
  
• 500g/1lb young spinach leaves, washed well in several changes of cold water
• 10oz cooked chickpeas
• 3 tsp sherry vinegar
• 1 tsp sweet paprika
• 1 tsp cumin seeds
• A good pinch of sea salt
• 100ml/2fl oz extra-virgin olive oil to finish

Place the oil in a medium pan over a low heat, add the garlic and sauté for a minute or two, being careful not to let the garlic burn, as the bitter taste will permeate the whole of the dish.

Now add the spinach in several batches; as each batch wilts, add another. It should wilt down to about a third of its original volume.

Increase the heat slightly and add the chickpeas. Cook for five minutes, then add the sherry vinegar, paprika, cumin and a good pinch of salt.

Reduce the heat to low and add the 100ml of olive oil. Stir well and cook for another 5-10 minutes. Give it one last stir and serve.