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Espinacas con Garbanzos

tbs Extra Virgin Olive Oil

cloves Garlic, roughly chopped

Smoked Sweet Paprika

Cooked Chickpeas

Ground Cumin

bunches Spinach, thoroughly washed and cleaned

Heat the olive oil in a pan, and fry the garlic until golden. Next add the chickpeas, the paprika and the cumin and saute for a minute or two.

Roughly chop up the spinach, chuck it in the pan and stir well. Add a little water, plus a slug more of olive oil, season with salt and pepper and cook for a further five minutes until the spinach is well wilted.

A nice touch is to garnish the dish with a few croutons made with bread rubbed with garlic, along with a few pine nuts.