Seville chickpeas and spinach with fried-bread paste

Name: Seville chickpeas and spinach with fried-bread paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 70 g unsalted blanched almonds; 2 tsp ground cumin; 118 ml water; 300 g fresh spinach; 3 garlic clove; 45 ml extra virgin olive oil; 1 tsp smoked paprika; 1 small onion; 500 g jarred cooked chickpeas with their liquid, total contents; 1 pinch of ground black pepper; 118 ml ready-made plain tomato sauce; 1 pinch of fine salt; 2 slice of day-old white bread without crust; 30 ml sherry vinegar

Main course
Spanish

A fried bread and almond paste with garlic, cumin and sherry vinegar thickens this chickpea stew.

Active time35 min

Cooking30 min

Total45 min

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Ingredients

300 g fresh spinach
3 garlic cloves
1 small onion
70 g unsalted blanched almonds
2 tsp ground cumin
118 ml water
45 ml extra virgin olive oil
1 tsp smoked paprika
500 g jarred cooked chickpeas with their liquid, total contents
1 pinch of ground black pepper
118 ml ready-made plain tomato sauce
1 pinch of fine salt
30 ml sherry vinegar
2 slices of day-old white bread without crust

Preparation

Step completed · 1
Wash and drain the spinach. Peel and chop the onion and garlic. Chop the almonds and dice the bread. Heat 15 ml of oil in a large frying pan. Add spinach and toss for about 5 min until wilted. Drain in a colander and set aside.
Step completed · 2
Heat 15 ml of oil in the same pan. Add almonds and bread cubes and fry for about 5 min, stirring, until golden. Add garlic, cumin and paprika and stir for another 2 min without burning.
Step completed · 3
Take the pan off the heat and cool enough to handle safely. Transfer bread, almonds and aromatics to a small processor, add vinegar and pulse into a coarse paste.
Step completed · 4
Heat the remaining 15 ml of oil in the pan and soften the onion for 3 min. Add tomato sauce, the chickpeas with all their jar liquid and the measured water. Season with salt and pepper and simmer for 10 min. Stir in spinach and all the bread-almond paste. Cook gently for 5 min, stirring, until thickened, then serve hot.

Allergens

Tree nuts

Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration