• 20 Jul - 26 Jul, 2019
  • Mag The Weekly
  • Cookery


· 400g fresh spinach

· 400g Spanish chickpeas

· 1 tablespoon cumin seeds

· 1 tablespoon smoked paprika

· ½ teaspoon cayenne pepper

· 2 slices bread

· 3 cloves garlic, thinly sliced

· 1 tablespoon vinegar

· 1 tablespoon salt

· 1 teaspoon ground black pepper

· 6 tablespoon extra virgin olive oil


Wash the spinach thoroughly and cook in boiling water for three minutes. Drain well and reserve. Coat a hot saucepan with olive oil and fry the garlic until golden brown. Reserve. Fry the bread in the same oil until golden brown and crunchy. Reserve.

Use a mortar and pestle to grind the cumin seeds until you get a fine powder. Then add the salt, pepper, cayenne, bread and garlic. Pestle it all together. Once you have a paste, lose it a bit by adding the vinegar and also a bit of liquid from the chickpeas tin. Mix well and reserve. Using always the same saucepan, sauté the spinach for a minute or so before adding smoked paprika, the mortar paste and the chickpeas. Stir well under a low temperature for five minutes so that all the flavours mix well and come nicely together. If it gets too dry or the consistency is too thick, add some water. This is now ready to be served. You can optionally sprinkle some extra paprika on top or serve with some fried toasts to accompany this food.