Chickpeas with spinach: a traditional recipe

The importance of the recipe lies in the sautéed sauce base and the fusion of flavours in the dish, which is what distinguishes a simple mixture of ingredients from the authentic traditional taste.

Recipe for chickpeas with spinach

Ingredientes

- 500 g of chickpeas soaked in water for a least 12 hours
- 400 g spinach
- 2 garlic cloves + 1 whole head
- Homemade vegetable broth
- 1 teaspoon filled with sweet paprika
- 1 teaspoon of grain cumin
- 400 g of crushed tomato (may be tinned)
- 2 slices of bread from a few days ago
- Extra virgin olive oil
- Salt

 How to make

1. Cook the well-drained chickpeas in a pot covered with water along with the head of garlic. A pressure cooker can be used if desired. The cooking time varies depending on the pan you use. At medium heat chickpeas may take between one and half to two hours in a conventional pan. In a pressure cooker, about 20 minutes.

2. While the chickpeas are cooking, put a generous amount of oil in a casserole dish. Fry the slices of bread, take them out and put them to one side. Then add the paprika and mix it with the oil. It’s important that it doesn’t burn. To prevent that, remove it at the right moment and add the mashed tomato. Let it reduce on a medium heat.

3. Then put the fried bread with the cumin and the raw garlic in a mortar or bowl and chop it to taste.

4. When the tomato has a darkened, add the seasoning and let the sauce reduce until it thickens (about 5 minutes).

5. In another separate pan, cook the spinach with some water and salt.  Ideally you want about a finger of water, then cover the casserole to let it steam for 10 minutes.

6. When the chickpeas are tender, add the drained spinach (put the cooking water aside in case it is needed later), as well as the sauce.

7. Boil everything together for a few minutes, stirring the dish to blend and integrate all the flavours. If it's too thick pour in water from the spinach and that's it!

Recommendations

The less the legumes are handled, the better. This way they don't break up or lose their skin. In about 7/8 minutes the stew will be ready.
Leaving the stew to stand is a good way to improve it. It's a good idea to let it stand for 24 hours so that the flavours will fully settle.
If you prefer, you can replace the chickpeas with another legume, try white beans or even lentils. If the spinach does not work out well, it can also be replaced with another green leaf (chard, rapini or cabbage for example).