Chickpeas with Spinach

Garbanzos con Espinacas

Type of Dish:

Hot Tapas

Approx. Preparation Time:

About 45 minutes

Difficulty:

Student's Play

Serves:

4 people

Long before the likes of Jamie Oliver brought the delights of Spanish food to the masses, a lady called Elisabeth Luard was writing cookbooks with easy to follow recipes for Spanish dishes. She did so with authority. She lived in Andalucia during the years when General Franco ruled supreme and the south of Spain was impoverished. She understands Spanish food well. Her elegant book "Classic Spanish Cooking" is my kitchen bible. Here is her recipe for a delightful serving of Garbanzos con Espinacas (chickpeas with spinach). An ideal summer starter ot tapas dish. It should take you 10 minutes to prepare and 35 minutes to cook.

List of Ingredients:

500g spinach

2 x 410g tins chickpeas, drained

3 tbsp olive oil

1 onion, halved and sliced

2 garlic cloves, finely sliced

1 teaspoon of cumin

Preparation Instructions:

Wash the spinach and put in a pan with just the water that clings to its leaves and a little salt. Cover and put over a medium heat for a minute or two, until wilted. Drain well in a sieve, pressing out the water with your hands. Heat the oil in a heavy frying pan, add the onion and garlic and sprinkle with a little salt to encourage the juices to run. Fry gently for 20 minutes or so until the onion is soft and golden (don't let it brown). Sprinkle with the cumin and let it roast for a minute in the hot oil. Stir in the drained chickpeas and the spinach and season. You can eat the dish like this, or sprinkle it with a little sherry vinegar. For a more substantial dish, finish with quartered hardboiled eggs. Eat with bread to mop up the juices.

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