Spinach leaf

large bag fresh spinach leaves • cooked chickpeas • bread • sweet paprika (preferably smoked, like pimentón de la Vera) • cumin seeds • garlic cloves • vegetable bouillon cubes • Extra virgin olive oil

cooked chickpeas • garlic • spinach leaves (about 800 grams) • day-old bread • Sweet paprika • Ground cumin • apple cider vinegar • Olive oil and salt

chickpeas (about 200 grams) • tomatoes • eggs • spinach (about 150 grams) • onion • potatoes • garlic • sweet paprika • hot paprika • cumin • bay leaves • vegetable broth (1 liter) •

cooked spinach • cooked chickpeas • bread • cumin • sweet paprika • bay leaves • garlic cloves • white wine (120 ml) • Salt and olive oil

frozen chopped spinach • (about 15 oz/425 g) cooked chickpeas, drained • vegetable bouillon cube • garlic cloves • Sweet paprika • Ground cumin • fresh ginger root • Salt • Extra virgin olive oil • bay leaf • Breadcrumbs • snail spice mix (or substitute with a mix of dried herbs and spices, if unavailable)

cooked chickpeas • butternut squash, peeled and cut into pieces, raw • Chopped, washed, raw spinach • onion, chopped; 3 garlic cloves, minced • mixture: 3 cups water (about 710 ml), garlic, salt, and 1/2 vegetable bouillon cube • mixture: 1 cup water (about 240 ml), 1 teaspoon oats, and food coloring • Bay leaf, olive oil, and sweet paprika

chickpeas (about 400 grams) • fresh spinach, chopped (about 300 grams) • onion • carrots • crushed tomatoes (about 300 grams) • Sweet paprika • olive oil • hard-boiled eggs • Salt • garlic cloves plus 1 for the sauté • bay leaf

frozen spinach (about 750 grams) • golden raisins (about 50 grams) • extra virgin olive oil • oranges, diced • canned chickpeas, drained and rinsed (about 1/2 can) • thick-cut bacon • garlic clove • bay leaf

frozen chopped spinach (about 500 grams) • extra virgin olive oil • cooked chickpeas (about 350 grams) • sweet paprika • ground cumin • ground ginger • garlic powder or granulated garlic • ground black pepper • breadcrumbs • vegetable bouillon cube • water (300 ml) • bay leaf •

spinach (frozen or fresh) (300 g) • canned chickpeas, drained (about 8 3/4 oz / 250 g) • garlic • bread • smoked paprika (Pimentón de la Vera) • ground cumin • vinegar (optional) • water (about 4 fl oz / 120 ml) • extra virgin olive oil (about 2 fl oz / 60 ml) • tomato sauce (about 1 oz / 30 g) • bay leaves • Salt and ground black pepper

spinach (about 1 kg) • cooked chickpeas (about 400 g) • garlic (peeled and chopped) • bay leaves • sweet smoked paprika (Pimentón de la Vera) • hot smoked paprika (Pimentón de la Vera) • Dry white wine (such as Albariño) • Extra virgin olive oil • Salt

frozen spinach (about 450 grams) • canned chickpeas, drained and rinsed (about 200 grams) • garlic • fried bread • smoked paprika (Pimentón de la Vera) • ground cumin • vinegar • water (about 60 ml) • bay leaves • Olive oil and salt

pre-soaked chickpeas (about 600 grams) • carrots • onion • bay leaf • Salt and oil • fresh spinach (about 200 grams) • garlic • desalted cod (about 300 grams) • flour • tomato sauce (about 150 grams)

pork ribs, cut into small pieces (I add the meat so the fat gives the rice more flavor and richness) • large handful flat green beans, ends trimmed and cut into 1 1/2-inch pieces • red bell pepper • chickpeas (about 1 1/4 cups), soaked for 12 hours and boiled for about 30 minutes. Reserve the cooking water to add to the rice later • fresh spinach, chopped • green garlic stalks (or substitute 3 scallions) • fresh fava beans • ripe tomatoes, grated, and 2 garlic cloves, also grated. If you have a little parsley, add that too • eggplant • artichokes, trimmed of tough outer leaves, cut into wedges, then halved to get to the tender heart • sweet paprika • food coloring and saffron threads •

monkfish • meatballs • large prawns • carrot • red bell pepper • small green bell pepper • red onion • fish stock (750 ml) • Indian curry powder • ras el hanout • fresh spinach leaves (250 grams) • coconut milk