Spinach with Chickpeas (Espinacas con Garbanzos)

🛒 Ingredients

• Fresh spinach 500 g · 115 kcal
• Canned chickpeas, drained 240 g · 384 kcal
• Olive oil 45 g · 405 kcal
• Garlic cloves, minced 20 g · 30 kcal
• Stale bread, crustless 30 g · 80 kcal
• Sweet paprika 8 g · 26 kcal
• Smoked paprika 4 g · 13 kcal
• Ground cumin 2 g · 8 kcal
• Sherry vinegar 15 g · 4 kcal
• Water 50 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the spinach thoroughly and set aside. Drain and rinse the canned chickpeas.
2. Heat half of the olive oil in a large pot or deep skillet over medium heat. Sauté the minced garlic until fragrant, about 1-2 minutes.
3. Add the spinach to the pot in batches, letting it wilt down before adding more. Once all spinach is wilted, stir well.
4. In a separate small pan, heat the remaining olive oil. Fry the stale bread until golden brown and crispy.
5. Remove the bread, crush it lightly, and add to the pot with the spinach along with the chickpeas, sweet paprika, smoked paprika, and cumin. Stir to combine.
6. Pour in the water and sherry vinegar, stirring well. Bring to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
7. Season with salt and pepper to taste. Serve hot as a side dish or a light main.