Espinacas con garbanzos
30 min499 kcal each
Seville's tapa of chickpeas and spinach in a garlic, cumin and paprika sauce thickened with fried bread.
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Plan this recipeIngredients
for 4 servings- Chickpeas, canned, drained and rinsed800 g
- Baby spinach500 g
- Crusty bread2 slice
- Garlic4 clove
- Olive oil5 tbsp
- Ground cumin1 tsp
- Smoked paprika1 tsp
- Sherry vinegar1 tbsp
- Water150 ml
- Salt1 tsp
Method
Prep 10 min · cook 20 min- Wilt the spinach in a large pan with a splash of water, drain well and chop.
- Fry the bread and the garlic in the olive oil until golden, then lift them out.
- Pound or blend the bread and garlic with the cumin, paprika and vinegar to a thick paste.
- Put the chickpeas in the pan with the paste and the water, and simmer for 5 minutes.
- Add the spinach, season and cook 5 minutes more, until thick. Serve warm with bread.
Nutrition
per servingCal
499
Protein
19g
Carbs
59g
Fat
23g
Of 23g of fat per serving, 3g is saturated.
