Chickpeas with spinach

Ingredients

• 800 g cooked chickpeas (2 jars), drained
• 300 g fresh spinach
• 3 tbsp (45 ml) olive oil
• 1 slice of day-old bread
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tbsp sherry vinegar
• 1 tsp Xalte Smoked Garlic salt
• 150 ml water

Method

1. 1Tip the chickpeas into a colander, rinse under the cold tap until they stop foaming and leave to drain. Wash the spinach, drain it well and remove the thickest stalks.
2. 2Heat the oil in a wide casserole over a medium heat. Fry the slice of bread for 1-2 minutes on each side, until golden and hard, then take it out, leaving the oil in the casserole.
3. 3Break the fried bread into a mortar, add the cumin and vinegar and pound to a coarse paste. If you have no mortar, crush it in a bowl with the base of a glass.
4. 4In the same oil, over a medium heat, add the spinach a handful at a time, stirring so it all fits. Cook for 2-3 minutes, until it has wilted and turned dark green.
5. 5Take the casserole off the heat, add the paprika and stir for 10 seconds. This is done off the heat because paprika burns very quickly and turns bitter.
6. 6Put the casserole back on the heat and add the chickpeas, the bread paste, the water and the teaspoon of Xalte Smoked Garlic salt. Stir until everything is combined.
7. 7When it starts to boil, turn the heat down to low and simmer for 10 minutes without a lid, stirring now and then. It is ready when the sauce has thickened and clings to the chickpeas rather than looking watery.
8. 8Serve the chickpeas hot in shallow bowls, with the sauce spooned over.