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 Chickpeas with Wilted Spinach Tapas


Chickpeas Tapas
Click picture to enlarge
Quick to prepare this tapas recipe goes extremely well with other more fully flavoured tapas. Totally vegetarian, the red, green and cream colours will grace any table of tapas.

KEY POINTS

 Preparation Time:  20 mins  Cooking Time:   25 minutes
 How Difficult  Easy  Freeze?

 No but can microwave.

 Servings

4  tapas portions


INGREDIENTS
 
Imperial Metric USA
1lb 2oz canned chickpeas 500g canned chickpeas
1lb 2oz spinach 500g spinach
1 slice of stale brown bread
2 garlic cloves
1 medium onion
2 medium tomatoes
1 red sweet (bell) pepper
1 tablespoon paprika (sweet not hot)
2 tablespoons olive oil 3 tablespoons olive oil
Salt and pepper

Specific Cooking Equipment
1
large frying pan

Cook's Notes
This recipe can be prepared in advance and stored in the refrigerator. To serve, simply place in the microwave for a couple of minutes. Best served warm but not hot.
If you have no stale bread then leave fresh bread under a low heat grill for a minute or so.

Preparation

Roughly chop the onions.
Roughly chop the garlic.
Grate the Parmesan cheese.
Remove seeds and stalk from red pepper (sweet / bell) and roughly chop.
Roughly chop the tomatoes.

CLICK ANY PICTURE BELOW TO ENLARGE IT 

Heat half of the olive oil in a large frying pan on a medium heat. Fry the bread for four minutes. Add the chopped garlic and fry for 3 minutes more.

Place the fried garlic clove and bread into a pestle and mortar and crush until it is all broken up.

Stale bread and garlic crushed

 
Cooking the tomatoes, onions and peppers Add the remaining oil to the pan and fry the red pepper, tomato and onion for 12 minutes. Use a blender to chop the red pepper mixture into a paste.


Cook the freshly rinsed spinach in a pan until wilted, about four minutes. Sprinkle over the paprika and mix in well.

Add the bread and vegetable mixtures to the pan and mix it all in well. Serve just warm onto plates.




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