Servings: 6

900g fresh spinach 900g fresh spinach
150g chickpeas 150g chickpeas
1 medium onion 1 medium onion
2 garlic cloves 2 garlic cloves
1½ tablespoons tomato sauce 1½ tablespoons tomato sauce
½ cup bread crumbs ½ cup bread crumbs
extra virgin olive oil extra virgin olive oil
sherry vinegar sherry vinegar
cumin cumin
salt salt

Boil the spinach for 2 to 3 minutes. Drain and reserve.
Heat 2 tablespoons of olive oil in a large pan. Brown the garlic and reserve.
Brown the breadcrumbs in the garlic oil. Add to reserved garlic and mix with ½ teaspoon cumin and water until mortared into a paste.
Chop the onion and mix with salt in the frying pan. Brown the onion.
Add the tomato sauce. Add a teaspoon of cumin and cook for two minutes.
Add the cooked spinach and the bread paste until cooked (~5 to 10 minutes). Mix relentlessly to make the mixture “creamy”.
Mix in the chickpeas.
Add salt, cumin and vinegar to taste.

This recipe is adapted Taller Andaluz de Cocina cooking class with Maria Domene and Chef Victor.  This recipe is adapted Taller Andaluz de Cocina cooking class with Maria Domene and Chef Victor.