Espinacas con Garbanzos

Instructions

1. Step 1

   Bring a large pot of water to a boil. Blanch the spinach until wilted, then drain it in a colander, let it cool briefly, squeeze out excess moisture, and chop it coarsely.

   Timer: 2 min (fixed)

   Ingredients used: 500.0 gr Spinach

   Cookware: colander, large pot

2. Step 2

   Heat the olive oil in a large skillet over medium heat. Add the bread and cook, stirring and turning, until crisp and golden.

   Timer: 5 min (fixed)

   Ingredients used: 80.0 gr Bread, 60.0 ml Extra Virgin Olive Oil

   Cookware: large skillet, wooden spoon

3. Step 3

   Add the garlic and cook over medium heat until fragrant and lightly golden.

   Timer: 2 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: large skillet, wooden spoon

4. Step 4

   Stir in the smoked paprika and cumin, cook briefly, then remove the skillet from the heat.

   Timer: 1 min (fixed)

   Ingredients used: 3.0 gr Ground Cumin, 4.0 gr Smoked Paprika

   Cookware: large skillet, wooden spoon

5. Step 5

   Transfer the skillet contents to a blender. Add the sherry vinegar, water, salt, and black pepper, then blend into a thick, mostly smooth sauce.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 6.0 gr Fine Salt, 30.0 ml Sherry Vinegar, 180.0 ml Water

   Cookware: blender

6. Step 6

   Return the sauce to the skillet and add the chickpeas. Bring to a gentle simmer over medium heat, stirring regularly.

   Timer: 5 min (fixed)

   Ingredients used: 500.0 gr Chickpea

   Cookware: large skillet, wooden spoon

7. Step 7

   Fold in the prepared spinach and simmer over low heat until the chickpeas are hot and the sauce coats everything evenly.

   Timer: 8 min (fixed)

   Cookware: large skillet, wooden spoon