As a good Sevillian daughter that she is, in my repertoire of recipes I could not miss that of chickpeas with spinach. A very typical dish from Seville and a good part of Andalusia that is not eaten with a spoon but with a fork. It is not a stew like chickpeas with cod and spinach, a recipe that we are used to eating in other parts of the country, but a dry dish full of flavor and very strong.
Perhaps because of this, because of their forcefulness, chickpeas with spinach They are usually eaten more as a tapa than as a dish that is part of a lunchtime menu, although no one forbids us to do so if we feel like it. They are a fabulous vegan recipe, or vegetarian if we accompany them with a fried egg, which requires rich and abundant bread as a side dish. Simple, humble, inexpensive and very tasty food. Does anyone give more?
In a saucepan with a couple of fingers of water, cook the frozen spinach over medium heat for about 15 minutes or the time necessary for it to thaw. We will have be careful with the water so that it is not consumedWell, we don’t want them to get caught in the pot. Once ready, we drain them well from the water and chop them with a sharp knife.
In a frying pan we heat the oil and fry the previously peeled garlic cloves. When they begin to brown, we remove them and place them in the glass of a hand mixer. In the same oil fwe laugh the slice of bread until golden. We drain it and add it to the blender glass along with the cumin, coriander, paprika, white pepper, tomato sauce and a pinch of salt. We also add the vinegar, water and half of the oil to the glass. We crush well and reserve.
In a large saucepan or frying pan, pour the oil that has been left over from frying the garlic and the bread, heat it, and add the chopped spinach. We sauté for a couple of minutes before add the sheepfold that we have reserved and cook for two more minutes, stirring to mix the flavors. Finally we add the cooked chickpeas and sauté for five minutes. We taste the salt and rectify if necessary before serving.
With what to accompany chickpeas with spinach
Served as a tapa, these chickpeas with spinach do not even taste a glass of good red wine and some slices of real homemade bread. We can accompany it with other typical tapas from Seville such as sirloin with whiskey and the rest of Andalusia as a portion of fried “fish”. So we will have a very varied and tasty thematic snack.
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