Boil the spinach in water with a pinch of salt.
Drain well and set aside. Using a mortar and pestle, crush the fried
bread with two tablespoons of chickpeas to form a paste. Gently fry
the peeled garlic and chopped onion until golden, then add a little
pimentón, followed by the bread and chickpea paste, the drained
spinach, the parsley and the remaining chickpeas. Check for salt,
then allow to cook gently for 15 minutes. Serve warm.
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