Chickpeas, silverbeet and spinach
Photo by Tam West
We ate the classic Sevillian tapas of chickpeas and spinach at the legendary Rinconcillo tapas bar in Seville, which happened to be in the neighbourhood we stayed in. I have given it a Kiwi twist by adding silverbeet.
|5 large||Silverbeet leaves, stalks removed, leaves sliced 2cm thick|
|500 g||Spinach, stalks removed|
|4 Tbsp||Extra virgin olive oil|
|1||Onion, finely chopped|
|1 tsp||Dried oregano|
|1 tsp||Rosemary leaf, very finely chopped|
|½ tsp||Cumin seeds|
|1 pinch||Chilli flakes, large|
|½ tsp||Sweet smoked paprika|
|1 can||Chickpeas, 400g|
- Drop the silverbeet into a large saucepan of boiling salted water. Boil for about 5 minutes until well cooked. Add the spinach and boil for 1 minute or until well wilted. Remove from the heat, drain and cool under cold running water then squeeze dry. Reserve.
- Heat the oil in a large frying pan over moderate heat and add the onion, thyme, oregano, rosemary, cumin seeds and chilli flakes. Fry slowly without browning for 10 minutes or until the onion is soft. Stir in the paprika and the chickpeas, silverbeet and spinach and stir-fry a further 3 minutes or until everything is hot. Taste and season.
- Pile on a warm serving plate and serve.
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