Ingredients
Spinach and Chickpeas
Ingredients
Chickpeas
Spinach
Bread crumbs
Pimentón (smoked paprika)
Cumin
Garlic
Sherry vinegar
Olive oil.
Preparation
Cook a couple of cloves of minced garlic in a generous amount of olive oil until fragrant, and then add bread crumbs made from 4 or 5 slices of crusty bread (pulse in a food processor for best results); cook, stirring frequently until evenly toasted; remove.
Add a little more oil to the pan and sauté a pound of spinach, along with 1 teaspoon each cumin and pimentón.
When the spinach begins to wilt, add a can of chickpeas, drained (or 2 cups cooked chickpeas), and cook for 5 minutes or so.
When you’re ready to serve, stir in a tablespoon of sherry vinegar and sprinkle with the toasted bread crumbs.
