..or spinach and chickpeas. This is one of my favourite tapas, and is basically what it says on the tin – a stew of spinach and chickpeas. I’ve used frozen spinach and tinned chickpeas for this recipe because they’re quick and this is a great meal to rustle up if you’re not quite sure what you’d like for dinner. Of course, you can use fresh spinach and/or dried chickpeas if you wish; just remember to soak the chickpeas then boil them (without salt) until they are tender and cooked.
4thick slicesciabatta bread(a day or 2 old is best. If you don't have ciabatta, use a couple of large, thick slices of any unseeded bread)
ground black pepper
1kgbagfrozen, chopped spinach
Servings: as a main meal (8-10 as a tapa)
Heat the oil over a medium heat in a large pan or casserole pot. Whilst the oil is heating cut the bread into cubes. Add the bread cubes to the hot oil and shallow fry until they crisp up and turn golden.
Add the cumin, chilli, garlic and black pepper (I use 20-30 twists of the grinder) and heat for another minute or two until you start to smell the garlic.
Pop the bread and spice mix into a food processor, add the sherry vinegar and blitz into a thick paste. Return the mixture to the pan and add the drained chickpeas. Stir together to coat the chickpeas with the bread paste.
Add the frozen spinach and salt, cover and cook over a medium low heat, stirring every 5 or 10 minutes, for half an hour or so until the spinach is thawed and the stew and hot throughout.
Serve in a bowl with a drizzle of olive oil and sprinkling of smoked paprika. This is delicious with warmed slices of your leftover ciabatta with alioli spread on it.
Add the frozen spinach, cover and cook over a medium low heat, stirring every 5 or 10 minutes, for half an hour or so until the spinach is thawed and the stew and hot throughout.