Fond of chickpeas? Enjoy them Spanish-style with spinach and plenty of spices atop a thick slice of sourdough. Perfect for a lazy weekend brunch or weeknight supper.
Serves 4
3 tbsp olive oil
1 large mild onion, finely chopped
2-3 garlic cloves, crushed
1 tsp cumin seeds
1 tsp ground cumin
1 tsp smoked pimenton
Salt and black pepper
500g fresh spinach leaves
240g can chickpeas
1 tbsp Spanish sherry vinegar, plus a little more (optional)
120ml cold water
2-4 slices sourdough bread, halved
1 tbsp snipped flat-leaf parsley
Method
1 Heat 2 tbsp oil in a large pan. Add onion, fry for 2-3 mins. Add garlic, fry for 2-3 mins; add cumin and pimenton. Fry and stir until spices smell fragrant. Season.
2 Add spinach, fry for 2-3 mins. Add chickpeas, vinegar and water; cover and simmer for 5-8 mins.
3 In another pan, heat remaining oil. Add bread, fry until golden. Drain on kitchen paper.
4 Remove lid. Season; stir in few drops of vinegar and the parsley, Spoon on bread to serve.
Tostadas de garbanzos con espinacas from Mediterranean Cookbook, editor-in-chief Marie-Pierre Moine (DK, £20).