Spinach & Chickpeas Sauté

24 Apr

This is another Spanish style spinach dish. There are many combinations of beans and greens in Spanish cooking in this one I’ve added some of the Moorish spices of the south to give it a kick.
Like many of the vegetable dishes I cook ithis one can be served as a small dish as part of a mezze, a course on its own or a side to accompany other foods.
Serves: 2 as a main or 4 as a side

  • Olive Oil
  • 250g freshly cooked chickpeas
  • 4 large handfulls spinach
  • 1 tsp cumin
  • 2 dry bird eye hot chillis
  • pinch sea salt
  • 2 cloves garlic
  • 1/2 tsp smoked Spanish paprika
  • 1-2 tbsp red wine vinegar
Soak the spinach in cold water to refresh, wash well then drain and shred and set aside. Put the cumin, chilli, salt, garlic and paprika in a pestle and crush to a rough paste. Put a large pan, a wok works for me, over a medium heat and add a good slosh of olive oil, when its hot add the paste. Fry the paste for a minute or so then add the chickpeas cook and stir for another minute before adding the spinach. Stir well to coat and add a sprinkling of vinegar. Cook until the leaves are soft and wilted. Serve as it is with country bread or as part of a mezze or tapas of other small dishes.

 

Cooks’ Tip I cook chickpeas in large batches, because they take time to cook then freeze the cooked chickpeas in batches of roughly 250 and 500g.
24/4/2008

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