Andalusian Spinach & Chickpeas
This chickpea and spinach dish is a popular in tapas bars all over Andalusia and now you can make your own healthy vegan version at home with this tasty recipe.
The leading provider of villa holidays, Villa Plus, has explored some top vegan recipes sourced from the heart of Andalucia, from local people themselves.
Rachel Flanagan, Andalucia rep at Villa Plus, provides her favourite local meat and dairy-free recipes, and tips on the best places to source the ingredients. So whoever is handed the responsibility of family chef on holiday, can extend the menu beyond a Mediterranean salad!
- 0.5 0.5 tin chickpeas
- 10 10 ml olive oil (for cooking)
- 1.5 1.5 garlic cloves (finely chopped)
- 400 400 g spinach
- 0.75 0.75 Tbsp sweet Spanish paprika
- 0.5 0.5 Tbsp freshly ground dry-roasted cumin seeds
- 1 1 thick slices of day-old bread
- Extra-virgin olive oil and crusty bread to serve
- Heat the olive oil in a small frying pan over a medium heat. Add the garlic and cook for 2-3 minutes.
- Add the bread, and cook until golden. Transfer the bread and garlic to paper towels.
- Once cooled, tear the bread into small pieces and remove the skins from the garlic. Pound the bread with a pestle and mortar (or, just a rolling pin in a bowl if easier!), until the breadcrumbs are large but uneven.
- Add about 50 grams of the chickpeas and around 60ml of the leftover liquid from the tin. Pound again until it’s the consistency of mashed potato.
- Heat the olive oil in a saucepan and add the remaining chickpeas and chopped garlic, stirring until lightly golden, then add in the spinach and stir until wilted.
- Turn up the heat and add 400ml of water. Stir occasionally and crush a few of the chickpeas into the spinach until fully heated through.
- Reduce the heat and simmer slowly until thick and creamy, then stir in a splash of sherry vinegar to cut through the creaminess.
- Drizzle with oil and serve with bread.
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