Andalucian-style Spinach with Chick Peas

Try this simple but delicious Spanish recipe from Fiona Dunlop. Ideal served with Fried Pork Loin and Ham Balls
Andalucian-style Spinach with Chick Peas
  • Rating:
  • Serves: 6
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 1kg fresh spinach, de-stalked
  • 50 ml olive oil
  • 300g cooked chickpeas, drained
  • 1 tsp ground cumin
  • black pepper
  • 3 clove garlic, peeled
  • 1 slices bread, fried in oil until golden
  • 1 tsp red wine vinegar
  • 2 tbsp water
  • 1 and a half tsp sweet paprika


1. Rinse the spinach well. Cook the freshly-rinsed spinach in a covered pan for 4 minutes, until wilted. Drain, cool and press out excess moisture, then roughly chop.

2. Heat the olive oil in a large, heavy-based frying pan. Fry the spinach for 1 minute. Stir in the chick peas and cumin. Season with salt and freshly ground pepper.

3. Meanwhile, pound the garlic and fried bread in a pestle and mortar or grind in a blender to a fine paste. Add the garlic paste to the spinach, mixing well.

4. Add the vinegar, water and paprika and cook over a low heat, stirring constantly, for 1 minute. Serve at once.

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