Andalusian-style chickpeas with spinach

Ingredients

• baby spinach 300 grams
• chickpeas 400 grams
• garlic clove 8 cloves
• wheat bread 1 slice
• cumin seed 0.5 teaspoons
• salt 1 teaspoon
• sweet paprika powder 1 teaspoon
• extra virgin olive oil 1 to taste
• water 200 milliliters

Tools

• pan
• blender
• spoon

Instructions

1. If the chickpeas are not already cooked, cook them until tender.
2. If the spinach is not already cooked, cook it until wilted and set aside.
3. Sauté the chopped garlic in a frying pan with hot olive oil. When it turns golden, transfer it to the blender jug.
4. Toast the slice of bread in the same oil and transfer it to the blender jug.
5. Add the cumin seeds, salt and part of the water to the blender jug. Blend everything and set aside.
6. In the same frying pan, add the paprika, mix it with the oil and immediately add the cooked spinach. Cook for a few minutes over medium heat.
7. Add the cooked chickpeas, then add the reserved blended mixture and the rest of the water.
8. Stir and cook over medium heat until the water reduces and the sauce thickens slightly. Serve.

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