Espinacas con Garbanzos (Naturally Vegan — Seville)

Ingredients

• 400g Spanish chickpeas, cooked (or high-quality canned, drained and rinsed)
• 400g fresh spinach, roughly chopped
• 60ml extra-virgin olive oil (Spanish DOP Baena, preferred)
• 4 cloves garlic, sliced thin
• 6 roasted Spanish piquillo peppers (120g), cut into strips
• 30g cumin seeds, toasted and lightly crushed
• 4 dried Guindilla or Árbol chilies, stems removed and seeds shaken out
• 100ml vegetable stock
• 30g saffron strands (soaked in 30ml warm water, optional)
• 15ml sherry vinegar
• 10g sea salt
• 5g smoked paprika
• Fresh mint and cilantro, picked (optional)

Method

1. 1
   Heat 40ml olive oil in deep sauté pan over medium-low heat; add garlic and dried chilies, infuse gently for 2 minutes until fragrant — do not brown.
2. 2
   Add toasted cumin seeds and smoked paprika; bloom for 1 minute, stirring constantly.
3. 3
   Raise heat to medium; add drained chickpeas and stir to coat with oil; cook 3 minutes to warm through.
4. 4
   Add piquillo pepper strips and fresh spinach in batches, stirring after each addition until wilted completely.
5. 5
   Pour in vegetable stock and saffron water (if using); simmer 12 minutes until chickpeas soften and flavours meld.
6. 6
   Finish with remaining 20ml olive oil and sherry vinegar; season with sea salt to taste.
7. 7
   Serve warm or at room temperature, garnished with fresh mint and cilantro if desired; excellent as tapa or light main with crusty pan tumaca.