Authentic home cooking from Spain, with US measurements. 
Andalusian-Style Spinach with Chickpeas
A classic vegan dish from Andalusia. You can use dried chickpeas and cook them at home, or if you're short on time, use canned chickpeas. This time, I made it with canned chickpeas. The cooking time is based on using canned chickpeas.
Andalusian-Style Spinach with Chickpeas
A classic vegan dish from Andalusia. You can use dried chickpeas and cook them at home, or if you're short on time, use canned chickpeas. This time, I made it with canned chickpeas. The cooking time is based on using canned chickpeas.
Open in Cookpad AppSteps
- 1
If using dried chickpeas, cook them first. If using canned chickpeas, rinse them thoroughly. Drain and set aside.
- 2
In a pot of water, cook both the fresh and frozen spinach together for 3 minutes. Drain very well.
- 3
While the chickpeas and spinach are draining, heat extra virgin olive oil in a skillet and fry the bread and peeled garlic cloves.
- 4
Transfer the bread and garlic to a mortar, mash them, add 1 tablespoon of water, the cumin, and the vinegar, and mash again until well combined. Set aside.
- 5
When the spinach is well drained, remove excess oil from the skillet, leaving 2 tablespoons.
- 6
In that oil over low heat, sauté the paprika.
- 7
Add the spinach and the mashed mixture from the mortar. Sauté until all the liquid has evaporated.
- 8
Add the chickpeas, adjust the salt, and cook everything together for 4-5 minutes.
- 9
Plate and serve hot or cold. Enjoy!
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