There seems to be some dispute about whether this was a Portugese dish exported to Spain, or vice versa.
Chickpeas with spinach
500g spinach
3 tbsp olive oil
1 onion, halved and sliced
2 garlic cloves, finely sliced
1 tsp cumin seeds
2 x 410g tins chickpeas, drained
Wash the spinach and put in a pan with just the water that clings to its leaves and a little salt. Cover and put over a medium heat for a minute or two, until wilted. Drain well in a sieve, pressing out the water with your hands.
Heat the oil in a heavy frying pan, add the onion and garlic and sprinkle with a little salt to encourage the juices to run. Fry gently for 20 minutes or so until the onion is soft and golden - but don't let it brown. Sprinkle with the cumin and let it roast for a minute in the hot oil. Stir in the drained chickpeas and the spinach and season. You can eat the dish like this, or sprinkle it with a little sherry vinegar. For a more substantial dish, finish with quartered hardboiled eggs. Eat with country-style bread to mop up the juices.
Chickpeas with spinach
500g spinach
3 tbsp olive oil
1 onion, halved and sliced
2 garlic cloves, finely sliced
1 tsp cumin seeds
2 x 410g tins chickpeas, drained
Wash the spinach and put in a pan with just the water that clings to its leaves and a little salt. Cover and put over a medium heat for a minute or two, until wilted. Drain well in a sieve, pressing out the water with your hands.
Heat the oil in a heavy frying pan, add the onion and garlic and sprinkle with a little salt to encourage the juices to run. Fry gently for 20 minutes or so until the onion is soft and golden - but don't let it brown. Sprinkle with the cumin and let it roast for a minute in the hot oil. Stir in the drained chickpeas and the spinach and season. You can eat the dish like this, or sprinkle it with a little sherry vinegar. For a more substantial dish, finish with quartered hardboiled eggs. Eat with country-style bread to mop up the juices.
