Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A Seville tapas favourite of spinach and chickpeas simmered with garlic, cumin and smoky pimentón, sharpened with sherry vinegar.
Side dish. Good with grilled chicken, pan-fried hake or pork chops. Find a main
Equipment: Large frying pan or sauté pan
Measures and names
Ingredients
- 2 tbsp olive oil
- 3 garlic cloves, thinly sliced
- 1 tsp ground cumin
- 1 1/2 tsp smoked paprika (pimentón)
- 400 g tin chickpeas, drained and rinsed
- 100 ml water
- 400 g spinach, fresh, or frozen and defrosted
- 1 tbsp sherry vinegar
- Salt and black pepper
Method
- Heat the oil in a large frying pan over a medium-low heat, add the garlic and cook gently for 1-2 minutes until pale golden. Stir in the cumin and smoked paprika for 30 seconds, taking care not to burn them.
- Add the chickpeas and water and simmer for 5 minutes, then roughly crush about a quarter of the chickpeas with the back of a fork to thicken the sauce.
- Add the spinach a handful at a time, stirring until each batch wilts, then cook for 3-4 minutes until the spinach is tender and the sauce has thickened.
- Stir in the sherry vinegar, season well with salt and pepper and serve warm.
Swaps and tips
Frozen spinach works perfectly; defrost and squeeze it dry first. Crushing some of the chickpeas gives the sauce its rich, thick texture. It keeps in the fridge for 3 days.
Easy variations
- Add some diced chorizo with the garlic
- Top with a chopped hard-boiled egg
- Add a pinch of saffron with the water
- Use red wine vinegar instead of sherry vinegar
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 7 g | 10 g | 5 g | 8 g | 155 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
