Chickpeas with Sevillian spinach

What does it include?

Ingredients

• 400 g cooked chickpeas
• 300 g fresh spinach
• 1 large onion chopped
• 3 cloves of garlic, minced
• 200 g crushed tomato
• 1 teaspoon sweet paprika
• ½ teaspoon ground cumin
• 1 slice of stale bread
• 3 tablespoons olive oil
• 1 bay leaf
• Salt to taste
• Black pepper to taste
• 100 ml vegetable broth
• 1 splash of vinegar optional

How to prepare it step by step?

Preparation

1. Heat the olive oil in a large frying pan and brown the slice of bread on both sides.
2. Remove the bread and mash it with garlic, a pinch of salt, and a splash of broth until it forms a thick paste. Reserve.
3. In the same pan, sauté the onion until transparent.
4. Add the remaining garlic and cook for another minute without burning it.
5. Add the crushed tomato and cook over medium heat for 8 minutes, until the sauce thickens.
6. Add the paprika and cumin, mixing quickly to prevent burning.
7. Add the spinach and stir until it reduces in volume and wilts.
8. Add the cooked chickpeas, the bay leaf, and the rest of the broth.
9. Add the bread dough to thicken and mix well.
10. Cook over low heat for 10–12 minutes to integrate the flavors, stirring occasionally.
11. Adjust salt and pepper and, if desired, add a splash of vinegar to balance.
12. Serve hot with fresh bread or white rice.