Entrees

Chickpeas with spinach (garbanzos con espinacas)

Name: Chickpeas with spinach (garbanzos con espinacas)
Prep time: 375 min
Cook time: 55 min
Total time: 430 min
Yield: 4
Ingredients: 1 cup dried chickpeas; 2 bunches English spinach, washed; 40ml (2 tablespoons) Spanish olive oil; 3 garlic cloves, crushed; 1-2 white bread slices, crusts removed, cut into cubes; 1 teaspoon ground paprika; 1/2 teaspoon ground cumin; 250ml (1 cup) chicken stock

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6h 15m

55m

Chickpeas with spinach (garbanzos con espinacas)

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Create authentic Spanish meals at home - it may take a while to prepare but it is well worth the wait!

1 cup dried chickpeas
2 bunches English spinach, washed
40ml (2 tablespoons) Spanish olive oil
3 garlic cloves, crushed
1-2 white bread slices, crusts removed, cut into cubes
1 teaspoon ground paprika
1/2 teaspoon ground cumin
250ml (1 cup) chicken stock

Method

1.

Place chickpeas in a bowl and cover with cold water. Set aside overnight to soak. Drain chickpeas and place in a saucepan with 1 litre (4 cups) of water. Bring to the boil, then reduce to heat to low and simmer for 45 minutes or until cooked. Drain and set aside.
2.

Steam the spinach until just wilted, squeeze out excess water, then roughly chop and set aside.
3.

Heat the oil in a frypan over medium heat. Add the crushed garlic and fry for 1 minute. Add the bread, paprika and cumin and fry for a further minute.
4.

Place the bread mixture in a blender, add the stock and mix to a paste. Place spinach in a bowl with the paste and chickpeas, then stir to combine. Serve at room temperature.