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.

Heat the oil in a large saucepan or stockpot, add the garlic and half the tomatoes.
Fry for a couple of minutes, stirring constantly and then add the cumin and pimentón.
Add the spinach and stir until it begins to wilt.
Drain one can of chickpeas and add both to the pan.
Add the rest of the tomatoes and stir well to combine.
Simmer for five minutes, stirring occasionally.
Ingredients
Directions
Heat the oil in a large saucepan or stockpot, add the garlic and half the tomatoes.
Fry for a couple of minutes, stirring constantly and then add the cumin and pimentón.
Add the spinach and stir until it begins to wilt.
Drain one can of chickpeas and add both to the pan.
Add the rest of the tomatoes and stir well to combine.
Simmer for five minutes, stirring occasionally.
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