Spanish Style Spinach and Chickpeas

Perfect plant based dinner - serve with some rice if needed,

 1 tin of chickpeas

1tbsp olive oil plus more for garnish

1tsp each of smoky paprika and ground cumin

1tsp onion salt

Pinch each of cayenne and cinnamon

50g breadcrumbs -if you can get some chunky bread and make them all the better

1tbsp tomato passata

1tgp sherry vinegar or Pedro Ximinez if you have it

100gr bag of fresh spinach

Method

Add the chickpeas to a pot and just cover with water or you can use the canning liquid if it is water.

Bring to the boil and turn down to a summer and let them cook gently.

Meanwhile heat the oil in a pan and add the breadcrumbs and toast until golden. Keeping the heat at medium, Add in all the spices and cook for about 20 seconds then add the tomato and sherry vinegar/PX which ever you have and stir well. Take off heat.

Add all the spinach to the chickpeas and stir until it is all wilted. Add 2/3 of the breadcrumbs to the chickpeas, stir and taste for seasoning and adjust as needed. Pour them into your serving dish, glug a little more oil over the top sprinkle the rest of the breadcrumbs over and serve.