Preparation time is 10minutes
Total time is 10minutes
Serve is for 4 people
Estimated cost per serve is 4.13 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 3tablespoons olive oil
- 240grams chickpeas, rinsed and drained
- 1 1/2tablespoons Spanish sherry vinegar
- 2-4 slices sourdough bread, halved
- 1tablespoons flat-leaf parsley, finely snipped
- 1 large onion, finely chopped
- 2-3 cloves garlic, crushed
- 1teaspoons cumin seeds
- 1teaspoons ground cumin
- 1teaspoons smoked pimentón
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 500grams fresh spinach leaves, rinsed and drained
Description
This classic Spanish combination of chickpeas and spinach makes a quick meal when heaped on bread crisped in olive oil.
Method
Step 1 of 4
Heat 2 tablespoons of the oil in a large frying pan over a medium heat. Add the onion and fry for 2-3 minutes, until soft. Stir in the garlic and fry gently for 2-3 minutes, then stir in the cumin and paprika and fry until the spices smell fragrant, stirring frequently. Season lightly.
Step 2 of 4
Add the spinach and fry for 2-3 minutes. Stir in the chickpeas and vinegar, then add 120ml cold water and simmer. Reduce the heat. Cover and cook for 5-8 minutes, shaking the pan occasionally.
Step 3 of 4
Meanwhile, in a frying pan, heat the remaining oil over a medium-high heat. Add the bread and fry until golden all over. Drain on a double layer of kitchen paper.
Step 4 of 4
Remove the lid. Season and stir in a few drops of vinegar, if you like. Stir in the parsley and spoon on the bread to serve.
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