Spinach and Chickpea hotpot

Spinach and Chickpea hotpot
This dish may be the only one vegetarian dish you’ll find on a Spanish menu that doesn’t sneak in some bits of chicken or jamon serrano. But it´s equally likely to have some pork fat or ham bones added to enrich the stock, so if you are vegetarian it´s best to ask.

It’s really quick and easy recipe to make from store cupboard ingredients so keep some frozen spinach and a jar of chickpeas handy and you´ll have a healthy, nutritious and filling supper dish in no time at all.

Espinacas y garbanzos cocido

Chickpea and Spinach hotpot

5 tbsp. extra-virgin olive oil
1 large onion, finely chopped
4 cloves of garlic, crushed
1 large tomato, chopped
2 tsp. ground cumin
1 tsp. paprika
sea salt and pepper
2 10-ounce packages of frozen spinach or 2 large bunches of washed, fresh spinach
2 cups cooked garbanzos, rinsed and drained or from a jar.
1 French stick, sliced

Heat the olive oil gently in a frying pan, taking care not to overheat it. Gently fry the onion and the garlic for several minutes, when the onion starts to become transparent add the tomato, cumin, and paprika. Keep frying for several more minutes.

Thaw the frozen spinach or chop the fresh spinach coarsely and add to the frying pan, along with the garbanzos. You might need to add a little water if the spinach is too dry, but only a few tablespoons.

Reduce the heat and cover with a lid. Cook, stirring often, until the spinach is cooked and the garbanzos are soft. Add sea salt and pepper to taste.

Serve with hot slices of baguette pan-fried in olive oil or fresh crusty bread.

Alubias or white beans can be used in this recipe in place of the chickpeas, use either dried ones that have been soaked and cooked or bought jars of beans that can be added instantly.

Extra-virgen olive oil is really worth buying both in quality and taste but above all for its health giving properties. Spanish olive oil is of course my choice and recommendation.

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