Chickpeas With Spinach and Artichoke | Garbanzos con Espinacas

This really simple vegan dish is a firm favourite across southern Spain, especially within the province of Seville. Packed full of smokey Spanish flavours, this versatile classic is quick to prepare and will be gone in a flash as well!

Serve either as a tapas with fresh bread to mop up all those delicious juices, or as a side dish with grilled meat or fish.

Serves 6 as a tapa

INGREDIENTS  

1 tin chickpeas – 500g

2 sticks celery, chopped

1 onion, chopped

2 garlic cloves, finely chopped

2 bay leaves

Extra virgin Olive Oil

1 tsp ground cumin

1 pinch ground white pepper

1 tsp smoked paprika

Cayenne pepper to taste

2 cooked artichokes (cut into quarters)

1 large bag (300g) baby spinach

White Wine, 50ml

Pinenuts (toasted)

METHOD  

1. Finely dice the onion, celery and garlic and fry all together with the extra virgin olive oil on a low to medium heat for around 15 mins.

2. Add the ground cumin, white pepper and smoked paprika and cook for around 1 minute before adding the white wine, then reduce by half.

3. Add the artichokes and washed baby spinach. Gently fold all the ingredients together until the spinach has cooked, taking care not to break the artichokes.

4. Transfer to a serving bowl and add the toasted pine nuts and a sprinkle of cayenne pepper to taste.