Name of Recipe:Number of People:Ingredients:Preparation:Photos:Tips/Hints:Name of Recipe: Spinach and chickpeas, Seville style
Number of People: 4 - 8
Ingredients:2/3 cup dried chickpeas
500 g spinach leaves
2 cloves garlic, peeled
1 medium red onion, peeled
3 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 thin slice sour dough bread, roughly chopped
1 teaspoon sherry vinegar
1/2 teaspoon Spanish sweet paprika
salt to taste
Preparation:Place chickpeas in TM basket and insert into TM bowl. Add 1200ml water and place lid on. Place Varoma on top. Cook chickpeas for at least 1 hour at 100°C on speed 1. While the chickpeas are cooking place the spinach in the Varoma and steam for 3 minutes. Remove and refresh in cold water, drain well and squeeze dry.
Once the chickpeas are cooked, remove basket and drain. Empty the water from TM bowl (but don’t bother washing) and place garlic and onion in bowl. Chop for 15 seconds on speed 7, (I prefer to scrape down contents after each 5 seconds). Add oil and spices (except paprika) and cook for 5 minutes at 100°C on speed 1. Add bread and cook for 3 minutes at 100°C on speed 1. Add vinegar and paprika and blend for 20 seconds at speed 5.
Add chickpeas and spinach to bowl and set for 3 minutes at 100°C on reverse speed soft. Add some water if the mixture appears to be too thick. Check and add salt to taste. Transfer to a serving plate. Serve hot or at room temperature.
Photos:
Tips/Hints:You can shorten the process by using canned chickpeas.
Cuilidh: I made this today. I used two 400gm cans of chickpeas instead of starting from scratch. I also used red wine vinegar as I didn't have any sherry vinegar and a mix of baby spinach and baby kale.
This is an easy dish to make, and tasty, but I found it needed a good 1-2 tsp of salt. I think it will be a very forgiving recipe and could easily be made into a spicier dish with the addition of chilli or perhaps you could add some smoked paprika for another different taste.
