Espinacas con garbanzos

Method

Heat olive oil in a large frying pan or cazuela over medium heat. Slice the onion and crush the garlic, then fry gently for 3-4 minutes until softened and translucent. Add the smoked paprika and cumin, stirring constantly for about 30 seconds to release their flavours. Drain and rinse the chickpeas, then add them to the pan along with the vegetable stock, and simmer for 5 minutes. Add the fresh spinach in batches, stirring well as each addition wilts into the pan, then season with sea salt and black pepper. Once all the spinach has incorporated and the mixture is creamy and glossy, simmer for a further 2-3 minutes until the flavours have melded together. Taste and adjust seasoning before serving warm.