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Chickpeas with spinach



Boil the spinach in water with a pinch of salt. Drain well and set aside. Using a pestle and mortar, crush the fried bread with 1 tablespoon of chickpeas to form a paste. Gently fry the garlic and onion until golden, then add the pimentón (being very careful that it doesn't burn) followed by the bread and chickpea paste, the spinach, the parsley and the rest of the chickpeas. Allow to cook gently for 15 minutes and then season with salt.


Preparation: Sonia Fuentes/©ICEX.

Spanish tapa recipe: Chickpeas with spinach. Photo by: Javier Peñas/©ICEX.
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