Espinacas con Garbanzos with Cumin, Paprika and Fried Bread

What you need

• 4 tbsp olive oil
• 1 slice day-old country bread, about 40 g (1 1/2 oz)
• 4 garlic cloves, peeled
• 1 tsp ground cumin
• 1 tbsp sherry vinegar
• 1 tsp hot or smoked paprika
• 400 g (14 oz) fresh spinach, washed
• 125 ml (1/2 cup) water
• 400 g (14 oz) cooked chickpeas, drained
• salt, to taste

Method

Restated from the original video

1. 1

   Heat the oil in a large, wide pan over medium heat. Fry the bread slice until golden on both sides, about 2 min per side, and lift it out.

2. 2

   In the same oil, fry the peeled garlic for about 1 min, until golden. Lift it out with the bread.

3. 3

   Take the pan off the heat for 10 seconds and stir in the paprika. It burns fast.

4. 4

   Return to medium heat and add the spinach in handfuls with the water. Cook for about 5 min, until wilted and tender.

5. 5

   Crush the bread, garlic, cumin and vinegar in a mortar, or pound them with a fork, into a coarse paste.

6. 6

   Stir the chickpeas and the paste into the pan.

7. 7

   Simmer for 8-10 min, until the liquid has reduced and the mixture is thick and moist.

8. 8

   Add salt to taste. Serve hot, as a tapa or side dish.

Imported from danzadefogones.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.