While the name in English is anything but sexy, the taste of this tapa I greatly enjoyed from my time in Spain greatly exceeds the mundane Anglophonic title. Though spinach and chickpeas might garner a lukewarm reaction from dinner guests, espinacas con garbanzos is sure to excite the Spanish and non-Spanish speaker alike-- granted, once you've tried the dish, the English name will do just fine.
If you're not a spinach person (and you've continued reading this far, I commend you), try this dish with arugula. It's equally delicious.
Serve this before a meal or as a hearty side dish. Don't forget the last minute drizzle of extra virgin olive oil and a sprinkling of coarse sea salt, just like the Spanish do it.
Ingredients (for 2 as side dish/appetizer):
8 oz garbanzo/chickpeas, soaked and drained
3 oz baby spinach (about 3 1/2-4 cups)
1 slice of thick bacon, or 2 slices of regular bacon
1 t of tomato paste*
1/4 t sherry or red wine vinegar
1/2 t smoked paprika
1 T extra virgin olive oil
~1 T lemon juice
salt and black pepper to taste
* I freeze my tomato paste so that I can use small amounts and not have to throw out the rest
Need metric?
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