Spanish Garlic Spinach and Chickpeas Espinacas con Garbanzos

Wash 400 g spinach thoroughly to remove grit and trim tough stems. Drain and rinse 430 g fully cooked canned chickpeas.

Heat 20 ml oil over medium heat, sauté sliced 18 g garlic one minute and fry 50 g cubed bread 2–3 minutes each side until golden. Add 4 g smoked paprika and 4 g cumin, cooking 20 seconds.

Blend toasted garlic, bread and spices with 130 ml water and 15 ml vinegar into a thick sauce. Let hot ingredients cool before blending safely.

Heat remaining 20 ml oil, wilt spinach for 3–4 minutes, then stir in chickpeas, sauce and 4 g salt. Simmer over medium-low heat 8–10 minutes until beans are hot throughout and sauce thickens.

Taste and serve warm in four bowls. Keep prep surfaces clean and refrigerate leftovers within two hours.