Chickpea and Spinach Tapas

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  • 6 tablespoons olive oil
  • 3 slices white bread , crusts removed, cubed
  • 3 garlic cloves , thinly sliced
  • 1 teaspoon ground cumin
  • 1 tablespoon red wine or sherry
  • vinegar
  • 800 g canned chick peas , rinsed and drained
  • 450 g fresh spinach
  • sea salt and freshly ground black pepper


Heat the olive oil in a large, heavy-based frying pan over a medium heat.

Add in the bread and fry for 5 minutes until golden brown on all sides. Add in the garlic and cumin and cook for 1-2 minutes, until the garlic is nutty brown.

Transfer to a pestle and mortar or food processor. Add in the vinegar and mash or process to a paste.

Return the bread paste to the pan and add in the drained chick peas.

Cook, stirring, until the chick peas have absorbed the flavours and are hot, then season with sea salt and freshly ground pepper. If the consistency is a little thick, add some water. Now add the spinach and cook until just wilted, around 2 minutes. Check the seasoning and serve.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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