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.
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.
Sauté the spinach in the oil on a low heat for about a minute. Stir in the chickpeas, cumin, salt and pepper.
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.
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 analysis per serving (2 servings)
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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