Garbanzos y Espinacas (Chickpeas and Spinach)

Instructions

Place a large saucepan over medium to high heat and pour in enough olive oil to cover the bottom of the pan, approximately 3 tbsp. When the oil is hot but not smoking, add the spinach and a pinch of salt. If your pan is not large enough to take all the spinach at once, do it in two batches. Stir every now and then until the leaves are just tender. Remove from the pan and drain. When it is cool, chop well and set aside.

Heat 3 tbsp. of olive oil in a frying-pan over medium to high heat. Fry the sliced garlic for 30 seconds or until golden brown, remove with a slotted spoon and set aside. Then fry the bread. Remove and transfer to a pestle and mortar or food processor; add the vinegar and fried garlic, and pound to a paste.

Add the remaining two tbsp. olive oil to the same frying-pan. When the oil is hot, add the cumin, oregano and chilli, fry for 30 seconds and then add the bread and garlic paste, the chickpeas, the spinach and the saffron-infused water. Stir well to mix all the ingredients together. If the consistency is too thick, add a little water. Season with salt and black pepper, and sprinkle with paprika.

Author's Comments

Saffron was reintroduced to Spain by the Moors. In October, the fields around La Mancha in central Spain are full of saffron crocuses in flower. The Moors adopted a Persian technique of irrigation which enabled them to grow all types of vegetables, pulses and fruit even in the most arid parts of Spain. This recipe comes from Seville. Paprika was a later addition, after peppers were introduced to Spain from the New World. Serve either as a tapa on fried bread, or with meat and fish.