SPINACH AND CHICKPEAS

This is so delicious, it reminds me of lazy days in the sun eating Tapas.  The technique with the bread may seem a little odd but it works well and the combination of chickpeas and spinach is a classic!

Serves 4                                                                   

6 tbsp olive oil

3 slices white bread, crusts removed, cubed or torn

3 cloves garlic thinly sliced

1 tsp ground cumin

1 Tbsp red wine or sherry vinegar

800 g tinned chickpeas rinsed and drained

450 g fresh spinach

Freshly ground salt and black pepper

Method

Heat the olive oil in a large, heavy-based frying pan over a medium heat.

Add the bread and fry for 5 minutes until golden brown on all sides. Add the garlic and cumin and cook for 1-2 minutes, until the garlic is nutty brown.

Transfer to a pestle and mortar or food processor. Add the vinegar and mash or process to a paste.

Return the bread paste to the pan and add the drained chick peas. Cook, stirring, until the chick peas have absorbed the flavours are hot, then season with sea salt and freshly ground pepper. If the consistency is a little thick, add some water. Now add the spinach and cook until just wilted, around 2 minutes. Check the seasoning and serve.