A young, fragrant Cigales (Castile-Leon) rosé made from Tempranillo adapts beautifully to the texture of the chickpeas and the slight acidity of the spinach.
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Chickpeas with Spinach
Preparation
Boil the spinach in water with a pinch of salt. Drain well and set aside. Using a pestle and mortar, crush the fried bread with 1 tablespoon of chickpeas to form a paste. Gently fry the garlic and onion until golden, then add the pimentón (being very careful that it doesn't burn) followed by the bread and chickpea paste, the spinach, the parsley and the rest of the chickpeas. Allow to cook gently for 15 minutes and then season with salt.
Preparation: Sonia Fuentes/©ICEX.
30 minutes to 1 hour
- 150 gr chickpeas
- 500 gr fresh spinach
- 1 slice fried bread
- 1/2 chopped onion
- 2 garlic cloves, chopped small
- Parsley to taste, chopped
- 1/2 teaspoon sweet pimentón of La Vera
- Salt to taste
- 5.291 oz chickpeas
- 17.637 lb fresh spinach
- 1 slice fried bread
- 1/2 chopped onion
- 2 garlic cloves, chopped small
- Parsley to taste, chopped
- 1/2 teaspoon sweet pimentón of La Vera
- Salt to taste
- 0.72 cup chickpeas
- 2.33 lb fresh spinach
- 1 slice fried bread
- 1/2 chopped onion
- 2 garlic cloves, chopped small
- Parsley to taste, chopped
- 1/2 teaspoon sweet pimentón of La Vera
- Salt to taste
Wine match