This recipe, from Fuchsia Dunlop, will sit happily on any tapas table and will especially please vegetarians. It's pleasingly cheap to make and has a nice bite.


  • 1k (2lb 4oz) fresh spinach, washed, and destalked

  • 50ml (2fl oz) olive oil

  • 300g (10½oz) cooked chickpeas, drained

  • 1 tsp ground cumin

  • Salt and pepper to taste

  • 3 cloves garlic

  • 1 slice bread, fried in oil until golden

  • 1 tsp red wine vinegar

  • 2 tbsp water

  • 1½ tsp sweet paprika


  • 1.

    Cook the spinach in a covered pan, in the water that clings to it after washing, for about 4 minutes, until it is wilted. Let it cool, then press out the excess water. Chop roughly.

  • 2.

    Sauté the spinach in the oil on a low heat for about a minute. Stir in the chickpeas, cumin, salt and pepper.

  • 3.

    Pound the garlic and fried bread with a pestle and mortar or grind them in a blender until fine. Add to the spinach and mix well.

  • 4.

    Add the vinegar, water and paprika, and cook over a low heat, stirring constantly, for about a minute. Serve at once in individual earthenware dishes.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 610kj
  • Fat Total 29g
  • Saturated Fat 4g
  • Protein 28g
  • Carbohydrate 68g
  • Sugar 10g
  • Sodium 1551mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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