Garbanzos con Espinacas

The recipe

Instructions

1. 1
   Soften the chopped onion in the olive oil over a medium heat for 6-7 minutes until translucent.
2. 2
   Add the garlic, cumin, paprika and tomato puree and cook for a minute until aromatic.
3. 3
   Stir in the chopped tomatoes, drained chickpeas, crumbled stock cube and 200ml water, then simmer for 12-15 minutes.
4. 4
   Add the spinach in handfuls and cook until wilted, about 3 minutes.
5. 5
   Mash a few chickpeas to thicken, season well and serve warm.

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