Chickpeas with spinach

As promised, here is the recipe for chickpeas with spinach. This recipe, like many on this blog, is from my mum. With the basics of this recipe you can make many variations, like using chard instead of spinach or only asparagus (without the chickpeas). 

I hope you like it.

CHICKPEAS WITH SPINACH (for 2)

100 g dried chickpeas

1 bunch (or package) of spinach

2 slices of yesterday’s bread

2 cloves of garlic

2 tablespoons of white wine vinegar

1 teaspoon of paprika

Olive oil

Ground pepper

Salt

Wash and chop the spinach. In the pressure cooker cook the chickpeas (which have been soaking since the night before) for 5 or 10 minutes. They should be tender but not overcooked. Open the pot and add the spinach and cook for 2 to 3 minutes.

Cover the bottom of a frying-pan with olive oil, fry the bread and garlic and reserve. Drain water from the chickpeas and spinach and fry lightly in the remaining oil with the paprika.

Meanwhile, in a mortar, crush the fried garlic and bread (it will be easier if you add the vinegar and some water at this time). Dilute this paste with water and pour over the chickpeas and spinach. Add water to almost cover them, season and cook over medium heat for 10 to 15 minutes.

For the very hungry, you can add a chopped hard boiled egg on top at serving time.