Especially popular in the Andalucían city of Seville, this dish can be served as a tapa, a light meal, or a satisfying side dish. Bagged baby spinach is usually sold washed. If your spinach is garden-fresh, rinse it well and drain itbefore adding to the chickpeas.
- 1 cup jarred or canned chickpeas, drained
- 2 tablespoons extra virgin olive oil, plus more for serving
- 4 cloves garlic, peeled and thinly sliced
- 1/2 Spanish onion, peeled and diced
- 1/2 teaspoon Spanish smoked paprika (pimentón)
- 1/2 teaspoon ground cumin
- 1/2 cup tomato purée
- Coarse salt (kosher or sea) and freshly ground black pepper
- 2 cups tightly packed baby spinach
Rinse the chickpeas under cold running water and drain. Set aside.
Heat a nonstick sauté pan over medium heat. Add 2 tablespoons of extra virgin olive oil and stir in the garlic and onions. Cook until the onions and garlic are softened and golden brown. Season with the paprika and cumin. Stir in the tomato purée. Add salt and pepper to taste.
Reduce the heat to low. Stir in the spinach and cover the pan. Let the mixture cook for
2 minutes. Remove the lid and add the chickpeas. Taste for seasoning, adding more salt and pepper, if desired. Continue to cook for 4 to 5 minutes, stirring occasionally. Transfer to a shallow bowl and drizzle with additional olive oil before serving.
Serves 2 — Recipe adapted from spainonafork.com