Chickpeas: I like this one a lot

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Chickpea and Spinach tapa

 

(My best attempt at duplicating a tapa I once had in Sevilla)

 

3 large bunches of spinach, washed and chopped

1 can (15 oz) chick peas or 2 cups home cooked

3 large tomatoes, peeled and chopped

1 large onion, chopped

4 garlic cloves, minced

1 teaspoon ground cumin (comino) and whole cumin seeds

1 tsp or more thyme (farigola)

Olive oil and salt to taste.

 

Use a medium clay casola or a cast iron pot (dutch oven works

well). Put olive oil on bottom of pan, heat, and sauté onions. Add

chopped tomatoes and garlic until it becomes a sauce. Add salt to

taste and the can of chickpeas. Cook about 5 minutes and add

chopped washed spinach. At the beginning the spinach will barely

fit, once it cooks it will quickly reduce. Add a little thyme and

cook with cover off so the juices boil off and it is not too

watery.

 

Apart in small skillet, heat some olive oil and fry the cumin powder

until dark golden. Add to chickpea/spinach. Taste and adjust

salt.