Finca Buenvino’s Spinach with Chickpeas
Chickpeas are a standard ingredient of Andalucian and Spanish cooking. When you go to the vegetable shops in Aracena you will often see the pulses soaking in a dish. They are deliciously nutty when you buy them this way or soak them yourself for 24 hours.
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
1 small onion, finely sliced (optional)
3 large tbsp olive oil, plus more to thicken
3 cloves of garlic roughly chopped into 3 or 4, or 1 small garlic clove, crushed
2kg spinach
500g soaked, cooked chickpeas
1 small clove of garlic, crushed, or 300ml chicken stock
2 tsp plain flour
spices to taste (cumin, pepper, cloves or pinchito spice)
2 tsp tomato purée (optional)
salt
freshly ground black pepper
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