Espinacas con Garbanzos Sevillanas (Seville-Style Spinach and Chickpeas)

• 3 tbsp Extra virgin olive oil
• 4 cloves Garlic
• 2 tsp Ground cumin
• 1 ½ tsp Smoked paprika
• 400 g Tomato passata
• 800 g Canned chickpeas
• 300 g Spinach
• 1 ½ tbsp Sherry vinegar
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Drain and rinse the chickpeas in a colander. Peel and thinly slice the garlic.
2. Warm the olive oil in a large frying pan over medium heat. Add the garlic and cook for 1 to 2 minutes until fragrant and just turning pale gold.
3. Stir in the ground cumin and smoked paprika and cook for 20 to 30 seconds, stirring constantly so the spices bloom without burning. Immediately add the tomato passata and a pinch of the fine sea salt to stop the spices catching.
4. Add the chickpeas and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the sauce thickens slightly and the chickpeas are hot throughout.
5. Add the spinach in batches, stirring until each addition wilts before adding more. Simmer for 3 to 5 minutes until the spinach is tender and the stew is glossy.
6. Stir in the sherry vinegar, then season with the remaining fine sea salt and the black pepper. Rest off the heat for 2 minutes, then serve hot.

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