Espinacas con Garbanzos (Spinach and Chickpea Stew)

Method

1. 1

   Fry the bread and whole garlic cloves in the olive oil until deep golden on both sides, then lift them out.

2. 2

   Wilt the spinach in the same pan in batches, then set it aside to drain.

3. 3

   Pound or blend the fried bread and garlic with the cumin, paprika, vinegar and a splash of chickpea liquid into a thick, fragrant paste.

   💡 This bread-and-spice majado is the soul of the dish — don't be tempted to skip it.

4. 4

   Return the paste to the pan with the chickpeas and enough reserved liquid to make a loose sauce; simmer 10 minutes.

5. 5

   Fold in the spinach, simmer 5 more minutes until thick and stewy, and season with salt.

6. 6

   Serve hot in shallow bowls with bread, or as a tapa alongside everything else.

   💡 A final drop of vinegar just before serving wakes the whole dish up.