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Chickpeas with Wilted Spinach Tapas |
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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.
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KEY POINTS
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Preparation Time: |
20 mins |
Cooking Time: |
25 minutes |
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How Difficult |
Easy |
Freeze? |
No but can microwave. |
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Servings |
4
tapas
portions |
INGREDIENTS
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Imperial |
Metric |
USA |
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1lb 2oz canned chickpeas |
500g canned chickpeas |
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1lb 2oz spinach |
500g spinach |
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1 slice of stale brown bread |
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2 garlic cloves |
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1 medium onion |
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2 medium tomatoes |
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1 red sweet (bell) pepper |
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1 tablespoon paprika (sweet not hot) |
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2 tablespoons olive oil |
3 tablespoons olive oil |
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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
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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. |
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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. |
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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. |
SPANISH TAPAS INDEX PAGE
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