Spinach Andalusian Style - Espinacas a la Andaluza
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Makes 4 servings.
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3/4 lb cooked chickpeas
Wash the spinach and chop. Blanch in boiling, salted water for eight minutes. Drain and set aside.
Heat the oil in a frying pan and fry the 2 slices of bread and the garlic cloves. Remove the pan from the heat, take out the bread and garlic and crush them together in a mortar.
Return the pan to the heat, place in it the crushed bread and garlic mixture with the paprika and cumin. Stir, then add the drained spinach and the chickpeas. Add the vinegar and a little of the stock from the chickpeas, check for salt and heat together for a few minutes.
Remove from the heat and serve in individual earthenware dishes, decorated with the finely chopped hard-boiled eggs and with two pieces of fried bread on each dish.
Recipe courtesy of Spain GourmeTour magazine
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