Possibly my favourite tapas choice of late, a deeply satisfying dish of spinach and chickpeas from Andalucia, this is also served as a stew. Simple , cheap and delicious it is spiked with garlic and delicately flavoured with cumin.
Serves 2 as a main, 4 as tapas
2 tins cooked chickpeas, drained
500g fresh spinach, chopped
4 medium cloves garlic, finely chopped
1 heaped tsp ground cumin
1 tsp sweet paprika
1 tsp sea salt
Half a tsp black pepper
Warm the oil and fry the garlic, gently so it doesn’t burn, for a minute or two, then add the cumin and paprika and continue to cook for two more minutes.
Add the chickpeas and coat well, then add the spinach and cook stirring with a splash of water, until wilted.
Season with salt and pepper, serve warm with crusty bread or traditionally with fried bread as tapa!