Esparragado de espinacas con garbanzos
Serves 4
Directions
- 1Place olive oil in a pot and fry whole garlic cloves.
- 2Reserve the garlic cloves in the blender's glass.
- 3Fry slices of day-old bread in the same oil.
- 4Reserve the bread slices with the garlic.
- 5Sauté a chopped onion with salt in the remaining oil.
- 6Add smoked paprika, stirring to prevent burning.
- 7Add fresh spinach.
- 8Cook the spinach until it reduces in volume.
- 9Add the cooked chickpeas.
- 10Add hazelnuts, a splash of vinegar, and water to the blender.
- 11Blend until smooth.
- 12Add the blended mixture to the pot, along with a little more water if needed.
- 13Cook everything together for 10 more minutes.
- 14Serve on a plate.
Ingredients
- 300 g espinacas frescas
- 400 gr garbanzos cocidos
- 1 cebolla
- 2 dientes de ajo
- 1 rebanada grande pan del día anterior
- 1 chorrito vinagre
- 0.5 cdta comino
- 0.5 cdta orégano
- 1 cdta pimentón dulce
- sal
- aceite de oliva
- a handful avellanas
- agua
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