- 1/2 lb Green spinach leaves
- 2 Tbsps extra virgin Essential Olive Oil
- 1/4 inch slice of Bread, cut from the wide loaf
- 2 cloves Garlic clove, peeled
- 1/8 teaspoon Salt
- 1/2 teaspoon Wine Vinegar
- 1/4 teaspoon Paprika
- 3/4 cup Cooked Chickpeas
- 1 teaspoon Thyme leaves, oo 1/8 teaspoon dried
- 1 teaspoon minced Oregano, or 1/8 teaspoon dried
- 1 teaspoon minced Rosemary oil, or 1/8 teaspoon dried
- 1/4 teaspoon gr Cumin
- 1 " piece dried red Chile Pepper
Wash green spinach well inside a basin water and drain well. Tear into small pieces. Put the green spinach right into a pot and simmer ten minutes inside a little water. Remove from heat, drain and finely chop.
Heat 1 Tablespoons of oil inside a skillet and saut bread and whole garlic clove over medium heat until golden brown on every side of the bread. Transfer to some mortar, add salt and vinegar and mash to some paste having a pestle.
Add remaining oil towards the skillet as well as heat. Rapidly saut the green spinach for any couple of minutes, add some paprika, chickpeas, bread and garlic clove paste, and also the remaining spices. Prepare over medium heat for any minute, adding water when the mixture is dry. Switch off heat and allow take ten minutes for that flavors to meld.
Serve hot or at 70 degrees.