Authortapasonline
RatingDifficultyBeginner

Chickpeas with spinach and tomato - This inexpensive dish from Andalucia is simple to make, but packed with flavour. If you prefer, you can use dried chickpeas. Soak them overnight, change the water and cook them before adding to the dish, with a pinch of salt.

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins
 2 400g Cans of Chickpeas
 250 g Fresh Baby Spinachwashed
 1 400g Can of Chopped Tomatoes
 2 Cloves of Garliccrushed and chopped
 1 dsp Olive Oil
 1 tsp Cumin
 1 tsp Pimentón Dulce(smoked paprika)
1

Heat the oil in a large saucepan or stockpot, add the garlic and half the tomatoes.

2

Fry for a couple of minutes, stirring constantly and then add the cumin and pimentón.

3

Add the spinach and stir until it begins to wilt.

4

Drain one can of chickpeas and add both to the pan.

5

Add the rest of the tomatoes and stir well to combine.

6

Simmer for five minutes, stirring occasionally.

Ingredients

 2 400g Cans of Chickpeas
 250 g Fresh Baby Spinachwashed
 1 400g Can of Chopped Tomatoes
 2 Cloves of Garliccrushed and chopped
 1 dsp Olive Oil
 1 tsp Cumin
 1 tsp Pimentón Dulce(smoked paprika)

Directions

1

Heat the oil in a large saucepan or stockpot, add the garlic and half the tomatoes.

2

Fry for a couple of minutes, stirring constantly and then add the cumin and pimentón.

3

Add the spinach and stir until it begins to wilt.

4

Drain one can of chickpeas and add both to the pan.

5

Add the rest of the tomatoes and stir well to combine.

6

Simmer for five minutes, stirring occasionally.

Garbanzos con Espinacas