About this recipe:This recipe can be eaten as a side dish or as a light meal. It's great with a pork chop and some crusty bread. Its origins date back to North Africa and is one of the very popular choices of tapas in Seville's bars.
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
1/2 onion, diced
300g frozen spinach, thawed and drained well
1 (400g) tin chickpeas, drained
1/2 teaspoon cumin
1/2 teaspoon salt
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Method Prep:10min › Cook:10min › Ready in:20min
Heat the olive oil in a frying pan over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, chickpeas, cumin and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.