Ingredients
Original recipe: 4 bowls. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 720 gCanned chickpeas drained and rinsed
- 400 gSpinach washed
- 70 gWheat bread made without milk or eggs torn
- 4 cloveGarlic sliced
- 45 mlOlive oil
- 1 ½ tspGround cumin
- 1 tspSmoked paprika
- 20 mlSherry vinegar
- 250 mlWater
- ¾ tspSalt
- ¼ tspBlack pepper
Make it
- Heat 30 ml of the oil in a large skillet over medium heat. Toast the bread for 3–4 minutes, adding the garlic for the final minute, until golden.
- Transfer bread and garlic to a blender. Add cumin, paprika, vinegar and 150 ml of the water and blend to a thick sauce.
- Heat the remaining oil in the skillet. Add spinach in batches and cook for 3–4 minutes, until wilted.
- Stir in chickpeas, bread sauce, remaining water, salt and pepper. Simmer gently for 8–10 minutes, stirring often, until hot and thick enough to coat a spoon.
Ingredients, recipe context & sources
Ingredient flags: Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.