Spanish-style chickpeas simmered with garlic, cumin and smoked paprika, with wilted spinach and a splash of sherry vinegar. Serves 4.
1 tin400g
3clove
3tbsp
1tsp
1tsp
100ml
0.5tsp
200g
1tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 400g | 1 tin | — | |
| 2 | | 3clove | — | — | |
| 3 | | 3tbsp | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 100ml | — | — | |
| 7 | | 0.5tsp | — | — | |
| 8 | | 200g | — | — | |
| 9 | | 1tbsp | — | — |
Tip the chickpeas into the sieve.
Tinned chickpeas · 400 g
Lay the garlic cloves on the chopping board.
Garlic · 3 clove
Crush each clove lightly with the flat of the knife and pull off the skin.
Pour the olive oil into the large frying pan.
Extra-virgin olive oil · 3 tbsp
Warm it over a medium heat for 1 minute.
Fry for about 1 minute, stirring, until pale golden.
Add the cumin.
Ground cumin · 1 tspAdd the paprika and stir for a few seconds; don't let it burn.
Smoked paprika · 1 tspAdd the chickpeas and stir to coat.
Pour in 100 ml of water.
Water · 100 mlAdd the salt.
Salt · 0.5 tspSimmer for about 5 minutes, stirring now and then and crushing a few chickpeas against the pan to thicken the sauce.
Add the spinach a handful at a time, turning it with the tongs until it wilts.
Baby spinach · 200 g
Stir in the sherry vinegar.
Sherry vinegar · 1 tbsp| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 400 g | | Tip the chickpeas into the sieve.⏱ 15sResultTinned chickpeas |
| 2 | Tinned chickpeasstep 1 | | Rinse under cold running water and shake well.⏱ 40sResultRinsed chickpeasused in step 12 |
| 3 | 3 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 4 | Garlicstep 3 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 1 minResultPeeled garlic cloves |
| 5 | Peeled garlic clovesstep 4 | | Slice them thinly.⏱ 1 minResultThinly sliced garlicused in step 8 |
| 6 | 3 tbsp | | Pour the olive oil into the large frying pan.⏱ 5sResultExtra-virgin olive oil |
| 7 | — | | Warm it over a medium heat for 1 minute.⏱ 1 minResultWarm olive oil |
| 8 | Thinly sliced garlicstep 5 | | Add the garlic.⏱ 10sResultGarlic in oil |
| 9 | — | | Fry for about 1 minute, stirring, until pale golden.⏱ 1 minResultGolden garlic |
| 10 | 1 tsp | | Add the cumin.⏱ 5sResultGarlic and cumin |
| 11 | 1 tsp | | Add the paprika and stir for a few seconds; don't let it burn.⏱ 20sResultSpiced garlic oil |
| 12 | Rinsed chickpeasstep 2 | | Add the chickpeas and stir to coat.⏱ 15sResultChickpeas in spiced oil |
| 13 | 100 ml | | Pour in 100 ml of water.⏱ 5sResultChickpeas with water |
| 14 | 0.5 tsp | | Add the salt.⏱ 5sResultSalted chickpeas |
| 15 | — | | Simmer for about 5 minutes, stirring now and then and crushing a few chickpeas against the pan to thicken the sauce.⏱ 5 minResultSimmered chickpeas |
| 16 | 200 g | | Add the spinach a handful at a time, turning it with the tongs until it wilts.⏱ 2 minResultChickpeas and spinach |
| 17 | 1 tbsp | | Stir in the sherry vinegar.⏱ 15sResultChickpeas with spinach and vinegar |
| Total Time | 17 min | ||
| Nutrient | Per serving |
|---|---|
| 232kcal | |
| 9g | |
| 12g | |
| 2g | |
| 20g | |
| 0.7g | |
| 5g | |
| 662mg |
Spanish-style chickpeas simmered with garlic, cumin and smoked paprika, with wilted spinach and a splash of sherry vinegar. Serves 4.
What you’ll doYou will fry sliced garlic with cumin and paprika in olive oil, simmer chickpeas in it with a little water, wilt in spinach and finish with sherry vinegar.
