Espinacas con Garbanzos

10 mins
Serves 1
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Directions

  1. 1Clean and arrange the spinach, cutting the leaves and washing them with plenty of water.
  2. 2Clean and arrange the spinach, cutting the leaves and washing them with plenty of water.
  3. 3Clean and arrange the spinach, cutting the leaves and washing them with plenty of water.
  4. 4Cook the spinach in water with a good handful of salt for 5 minutes.
  5. 5Cook the spinach in water with a good handful of salt for 5 minutes.
  6. 6Cook the spinach in water with a good handful of salt for 5 minutes.
  7. 7Remove and drain the spinach very well, reserving a little of the cooking water.
  8. 8Remove and drain the spinach very well, reserving a little of the cooking water.
  9. 9Remove and drain the spinach very well, reserving a little of the cooking water.
  10. 10In a pan, add a good stream of olive oil and brown some chopped garlic.
  11. 11In a pan, add a good stream of olive oil and brown some chopped garlic.
  12. 12In a pan, add a good stream of olive oil and brown some chopped garlic.
  13. 13Remove the garlic and in the same pan with the oil, toast the bread until golden and hard.
  14. 14Remove the garlic and in the same pan with the oil, toast the bread until golden and hard.
  15. 15Remove the garlic and in the same pan with the oil, toast the bread until golden and hard.
  16. 16In a mortar, crush the garlic and peppercorns very well.
  17. 17In a mortar, crush the garlic and peppercorns very well.
  18. 18In a mortar, crush the garlic and peppercorns very well.
  19. 19Add the cumin, salt, and sweet paprika to the mortar.
  20. 20Add the cumin, salt, and sweet paprika to the mortar.
  21. 21Add the cumin, salt, and sweet paprika to the mortar.
  22. 22Add the toasted bread, a good splash of vinegar, and a little of the reserved spinach cooking water to the mortar.
  23. 23Add the toasted bread, a good splash of vinegar, and a little of the reserved spinach cooking water to the mortar.
  24. 24Add the toasted bread, a good splash of vinegar, and a little of the reserved spinach cooking water to the mortar.
  25. 25Mix everything very well in the mortar.
  26. 26Mix everything very well in the mortar.
  27. 27Mix everything very well in the mortar.
  28. 28Sauté the spinach in the pan.
  29. 29Sauté the spinach in the pan.
  30. 30Sauté the spinach in the pan.
  31. 31Add the cooked chickpeas to the spinach.
  32. 32Add the cooked chickpeas to the spinach.
  33. 33Add the cooked chickpeas to the spinach.
  34. 34Add the crushed mixture from the mortar to the pan.
  35. 35Add the crushed mixture from the mortar to the pan.
  36. 36Add the crushed mixture from the mortar to the pan.
  37. 37Add a little more of the spinach cooking water, making sure to scrape any remaining mixture from the mortar.
  38. 38Add a little more of the spinach cooking water, making sure to scrape any remaining mixture from the mortar.
  39. 39Add a little more of the spinach cooking water, making sure to scrape any remaining mixture from the mortar.
  40. 40Cook for about 10 more minutes.
  41. 41Cook for about 10 more minutes.
  42. 42Cook for about 10 more minutes.

Ingredients

  • 500 gr espinacas
  • 500 gr espinacas
  • 500 gr espinacas
  • 150 gr garbanzos
  • 150 gr garbanzos
  • 150 gr garbanzos
  • 3 rebanadas pan
  • 3 rebanadas pan
  • 3 rebanadas pan
  • 4 dientes de ajo
  • 4 dientes de ajo
  • 4 dientes de ajo
  • 1 cucharadita comino
  • 1 cucharadita comino
  • 1 cucharadita comino
  • 1 cucharadita pimienta
  • 1 cucharadita pimienta
  • 1 cucharadita pimienta
  • 1 cucharadita pimentón dulce De la Vera
  • 1 cucharadita pimentón dulce De la Vera
  • 1 cucharadita pimentón dulce De la Vera
  • 1 chorreón vinagre de vino
  • 1 chorreón vinagre de vino
  • 1 chorreón vinagre de vino
  • Aceite de oliva
  • Aceite de oliva
  • Aceite de oliva
  • al gusto Sal
  • al gusto Sal
  • al gusto Sal

Equipment

sarténperolmortero

Tips

  • You can use bagged spinach, but fresh seasonal spinach is recommended.
  • Save some of the cooking water from the spinach.