For ➍230 g dried chickpeas, cooked until soft (or 2 cans of chickpeas, drained & rinsed)
6 tbs olive oil
450 g spinach, washed
2.5 cm slice from a country loaf or about 2 slices (75 g) from sandwich loaf bread, crusts removed & cut in small cubes*
6 cl tomato sauce*
3 garlic cloves, thinly sliced
½ ts ground cumin
pinch of red pepper flakes
1½ tbs red wine vinegar
½ ts smoked paprika
salt & freshly ground black pepper
lemon juice, to taste
Place a large saucepan over medium heat and add ½ the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.
Heat 2 more tbs olive oil in a frying pan over medium heat. Fry the bread for about 5 m or until golden brown all over, then the remaining tbs of oil and the garlic, cumin and pepper. Cook for 1 m more or until the garlic is nutty brown.
Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste.
Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.
If the consistency is a little thick, add some water. Add the spinach and cook until it is hot.
Check for seasoning and serve with paprika on top as an appetizer, or on fried bread toasts. Or as a side dish with roast lamb.
*Optional
Read a tip on cooking dried chickpeas.
