I tried this dish for the first time a few years ago when I lived in Seville and it honestly drove me crazy. You already know that I love legumes. Since then I have tried it in a thousand ways: with more spinach, or on the contrary, with more chickpeas, without onion, with tomato sauce, without, with a spicy touch, broth, dry, with fried bread,… And I can say that all its aspects make me fall in love.

On this occasion, it was not me who cooked, but my roommate and friend Lucía, who reminded me of the recipe, since I had not prepared it for years. I have to admit that it has never come out like when one of my Andalusian friends cooks it for me, but I still love it. Even so, I have to say that it is a very easy recipe, both for the ingredients and for its preparation. In fact, this version that I am going to share with you today is even more simplified since I am going to use chickpeas already cooked and I am not going to include even fried bread, which is how they used to prepare it for me. I prefer it this way because in addition to being faster, it is also healthier.

Ingredients

400 grams of spinach (they can be frozen or fresh, I usually use frozen in this one)
400 grams of cooked chickpeas
1 large onion
2 cloves of garlic
Hot paprika
Sweet paprika
Cumin
Salt
Olive oil

Step by step

  1. We will start by peeling the two garlic cloves.
  2. Grease a frying pan with a drizzle of olive oil and turn on over medium heat.
  3. When hot, sauté the two whole garlic cloves (some people chop them, to taste).
  4. While they brown, chop the onion. When the garlic is ready, add the onion and sauté it.
  5. With the golden onion, add the spinach. If they are frozen, we will wait for them to thaw and heat up, if they are fresh we will sauté until they are tender and turn a dark color. If necessary, add a little more olive oil. Keep it on medium heat.
  6. (There are those who add a little vegetable broth or water in this step to make it slightly soupy, but I omit this step).
  7. Now it’s time add a small teaspoon of sweet paprika, a little less than 1/2 of hot paprika and a pinch of cumin and salt. Stir well.
  8. Drain and wash the chickpeas well and add them to the pan. Sauté and mix well until the chickpeas are very lightly browned.
  9. We can add a little more sweet paprika and cumin, although this is to taste. You can try it and do it however you like.
  10. Turn off the heat and serve very hot.
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