Spinach with chickpeas

Spinach with chickpeas

1. The night before, soak the chickpeas.
2. Bring water to a boil in the pot. Add salt, onion, and bay leaf and cook the chickpeas until tender. We can do it in the pressure cooker following the time indicated in the instructions of the model.
3. Wash the spinach by changing the water several times to remove any remaining dirt that may be there. Drain and chop.
4. Heat plenty of salted water and when it boils, add the spinach and cook over medium heat for 5 minutes.
5. In a frying pan, put extra virgin olive oil Peña de Baena to fry a few slices of bread and the peeled garlic cut in two. Once browned, transfer both ingredients to a blender or mortar. Add a few drops of vinegar, salt, and a little water. Whisk and stir in a teaspoon of paprika. Set this sauce aside.
6. Remove some of the extra virgin olive oil Peña de Baena used and fry the cooked spinach for a few minutes. Add the chickpeas and the mixture we have made earlier.
7. Bring to a simmer for a few minutes and serve hot.

Recipe from the book El recetario de Baena. The traditional olive oil cuisine of María Victoria Ruiz de Prado. ISBN: 978-84-616-4514-5