Directions
- 1Clean and arrange the spinach, cutting the leaves and washing them with plenty of water.
- 2Cook the spinach in water with a good handful of salt for 5 minutes.
- 3Remove and drain the spinach very well, reserving a little of the cooking water.
- 4In a pan, add a good stream of olive oil and brown some chopped garlic.
- 5Remove the garlic and in the same pan with the oil, toast the bread until golden and hard.
- 6In a mortar, crush the garlic and peppercorns very well.
- 7Add the cumin, salt, and sweet paprika to the mortar.
- 8Add the toasted bread, a good splash of vinegar, and a little of the reserved spinach cooking water to the mortar.
- 9Mix everything very well in the mortar.
- 10Sauté the spinach in the pan.
- 11Add the cooked chickpeas to the spinach.
- 12Add the crushed mixture from the mortar to the pan.
- 13Add a little more of the spinach cooking water, making sure to scrape any remaining mixture from the mortar.
- 14Cook for about 10 more minutes.
Ingredients
- 500 gr espinacas
- 150 gr garbanzos
- 3 rebanadas pan
- 4 dientes de ajo
- 1 cucharadita comino
- 1 cucharadita pimienta
- 1 cucharadita pimentón dulce De la Vera
- 1 chorreón vinagre de vino
- Aceite de oliva
- al gusto Sal
Equipment
sarténperolmortero
Tips
- You can use bagged spinach, but fresh seasonal spinach is recommended.
- Save some of the cooking water from the spinach.
Related recipes
Estofado de ternera con puré de patata
Spanish · Dinner
Rulo de carne con patatas
Spanish · Dinner
Potaje de garbanzos con pringa
Spanish · Dinner
Lentejas
Spanish · Dinner
Alubias con Arroz
Spanish · Dinner
Alubias rápidas
Spanish · Dinner15m
Ensaladilla Rusa
Spanish · Dinner
Cascaflote de Marmolejo
Spanish · Dinner
Serranito saludable con mayonesa FIT casera
Spanish · Dinner
Sopa de huevo
Spanish · Dinner
Rollitos de lomo rellenos con salsa de setas y parmentier ibérica
Spanish · Dinner
Pollo al Chilindrón
Spanish · Dinner