Espinacas con Garbanzos (Andalusian Spinach with Chickpeas)

• Garlic4 cloves
• Olive oil60 ml
• Cumin1 tsp
• Chickpea400 g
• Spinach500 g
• Sherry vinegar1 tbsp
• Salt1/2 tsp
• Onion1 unit (small)
• Black pepper1/4 tsp
• Smoked paprika1 tsp
• Bread1 slice
• Vegetable broth100 ml
• Almond30 g

How to Make It

• 1

  Heat 30 ml of olive oil in a large skillet or wide pot over medium heat. Add 30g of slivered almonds and fry until golden, about 2-3 minutes; remove and set aside. In the same oil, fry 1 slice (20g) of stale bread until golden brown on both sides, then remove and set aside with the almonds.

• 2

  To the same skillet, add the finely chopped small onion and sauté until translucent, about 5-7 minutes. Then add 4 minced garlic cloves and cook until fragrant, about 1 minute, being careful not to let the garlic brown.

• 3

  Stir in 1 teaspoon (5g) of ground cumin and 1 teaspoon (5g) of smoked paprika. Cook for about 30 seconds, stirring constantly, until the spices are very fragrant. This step is crucial for developing deep flavor, so don't rush it.

• 4

  Take the skillet off the heat so the spices do not scorch. In a mortar and pestle or small food processor, combine the fried almonds, fried bread, 1/2 teaspoon (2.5g) of salt and 1/4 teaspoon (1.25g) of black pepper. Grind or process until a thick paste (picada) forms. If needed, add a tablespoon of the vegetable broth to help blend. Return the skillet to medium heat.

• 5

  Add 500g of fresh spinach (in batches if necessary) to the skillet, stirring until it wilts completely, which usually takes 3-5 minutes. Once the spinach has wilted, stir in the 400g of cooked chickpeas and 100ml of vegetable broth.

• 6

  Incorporate the picada into the spinach and chickpea mixture. Add 1 tablespoon (15ml) of sherry vinegar. Stir everything well, bring it to a gentle simmer, and cook for another 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

• 7

  Taste and adjust seasoning as needed. Drizzle with an additional 30ml of good quality extra virgin olive oil before serving warm. This dish is excellent on its own, as a tapa, or as a side dish.