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Chickpeas with Spinach

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Categories: Quick to fix, Vegetarian
Type: Side Dishes

Chickpeas are widely used in Spain as a basis for a variety of beautifully seasoned stews such as this one

Prep Time: prep 15 mins

Cooking Time: cook 10 mins

Serves: makes 4 servings

Ingredients:

  • 3 tbsp olive oil
  • 1 thick slice of crusty white bread, torn into small pieces
  • 1lb 10oz ( 750g) leaf spinach
  • one 15oz ( 240g) can chickpeas, drained and rinsed
  • 2 garlic cloves, finely chopped
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • salt and freshly ground black pepper
  • 1 tbsp sherry vinegar
Chickpeas with Spinach photo

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Directions:

  1. Heat 2 tbsp of oil in a frying pan. Add the torn bread and fry, stirring occasionally, until crisp. Transfer to paper towels to drain.
  2. Remove any thick stems from the spinach. Wash the spinach well and shake off any excess water. Put the spinach in a large saucepan and cook over low heat, stirring often until it has wilted. Drain in a colander and cool. A handful at a time, squeeze out as much liquid as possible. Transfer to a chopping board and chop coarsely.
  3. Add the remaining oil in the frying pan over medium-high heat. Add the spinach and cook, stirring often, about 3 minutes, until warmed through. Add the chickpeas, paprika, and cumin. Season with salt and pepper. Crumble in the fried bread.
  4. Add the vinegar and 2 tbsp water, and cook, stirring often, about 5 minutes, until the chickpeas are hot. Serve immediately.
Tips:
  • prep 15 mins; cook 10 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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