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Chickpeas and Spinach - Garbanzos con Espinacas

This Spanish Tapas recipe for Chickpeas and Spinach (Garbanzos con Espinacas) comes from Chef Ewa of Finca Alta Cocina, a wonderful newly opened country house in Southern Spain with its own cookery school, swimming pool and six acres of grounds offering relaxing holidays and superb food, with or without cooking classes.

Finca Alta Cocina

Finca Alta Cocina, located in one of the sunniest parts of Spain, comprises two houses and is in delightful countryside close to Algodonales in Andalucia. It provides first-class but affordable bed and breakfast accommodation at the heart of a beautiful area where you can go bird watching, wildlife spotting, walking, horse riding, cycling, hot-air ballooning or simply relax by the pool.

If you want to enjoy Southern Spain, learn Spanish and Mediterranean cooking, whilst having a wonderful break away from it all then . . . read more

Ingredients for Chickpeas and Spinach

2x 400g tin chickpeas
500g / 1lb spinach, washed
75g stale white bread
3 cloves of garlic
¾ tbsp cumin seeds
1 ½ tbsp red wine vinegar
½ tsp sweet, smoked paprika
salt and pepper
1 small dried chilli, crumbled

How to make Chickpeas and Spinach

  • Fry the bread for about 5 minutes until golden brown, add the garlic, cumin and chilli and cook for 1 more minute.
  • Transfer to a pestle and mortar (or a food processor) add the vinegar and mash to a paste.
  • Return the bread mixture to the pan and add drained chickpeas, add the spinach and cook until spinach is wilted.
  • Check the seasoning and serve sprinkled with paprika.

Serves 4

Chef Ewa