- 6 tbsp olive oil
- 3 slices white bread, crusts removed, cut into small cubes
- 3 garlic cloves, sliced thinly
- 1 heaped tsp cumin
- 1 tbsp red wine or sherry vinegar
- 2x400g/14oz cans cooked chickpeas, rinsed and drained
- sea salt and black pepper
- 450g/1lb fresh spinach, washed
- Heat the olive oil in a frying pan over a medium heat. Fry the bread for about 5 minutes until golden brown all over, then add the garlic and cumin and cook for 1 more minute until the garlic is nutty brown.
- Transfer to a mortar and pestle or food processor along with the vinegar, and mash to a paste.
- Return the bread mixture to the pan and add the drained chickpeas.
- Stir until the chickpeas have absorbed the flavours and are hot, then season with salt and pepper. If the consistency is a little thick, add some water.
- Add the spinach and cook until just wilted, check the seasoning and serve.