Chickpeas with Spinach and Cumin
A Seville tapa made into dinner: chickpeas and spinach in a garlicky, cumin-scented sauce thickened with toasted bread.
- Cuisine
- Spanish · Andalusia
- Time
- 30 min total (20 min hands-on)
- Serves
- 4
Ingredients
For 4 servings.
- 1/4 cup olive oil
- 2 slices crusty bread, about 2 oz
- 4 cloves garlic
- 2 cans chickpeas, drained
- 10 oz baby spinach
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp sherry vinegar
- 1 cup vegetable broth
- 1/2 tsp salt
- 1/2 baguette, to serve
Method
- Fry the bread and whole garlic cloves in half the oil until golden, then pound or blitz them with the cumin, paprika and vinegar to a rough paste.
- Heat the rest of the oil in the same pan and wilt the spinach in batches with the salt.
- Add the chickpeas, the bread paste and the broth and simmer for 8–10 minutes, until thick and glossy.
- Serve hot with the baguette to mop up the sauce.
Diets and allergens
Fits: Vegetarian, Vegan, Dairy-free
Free from: Milk, Egg, Peanuts and tree nuts, Fish, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Celery, Gluten, Sulfites, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 569 kcal
- Protein
- 22.4 g
- Carbohydrates
- 76.6 g
- Fat
- 20.7 g
- Fiber
- 16.5 g
- Sodium
- 1276 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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