Pressure Cooker or a Large Saucepan, Cutting Board, Knife, Blender, or Pestle & Mortar
Ingredients
600GramsFresh Spinach(20 oz)
150Grams Cooked Chickpeas(5 oz)
4Garlic Cloves
1SliceStale White Bread
4TablespoonsTomato Puree
1TeaspoonSmoked Paprika or Pimenton de la Vera
1TeaspoonGround Cumin
2TablespoonsSherry Vinegar
3 TablespoonsOlive Oil
Salt and Pepper
Instructions
Wash, remove the stems and dry the fresh spinach.
Boil it in salted water for 4 minutes, and put it aside in a strainer. Keep a glass of the water that the spinach was cooked in.
Peel and slice the garlic, fry it in olive oil until light brown in color, remove and put aside. Dice the bread and fry it in the same oil, put aside with the garlic.
Peel and finely chop the onion and then fry it in the same oil until caramelized.
Drain the chickpeas, and keep some of the chickpea water.
Blend the garlic and bread adding 2 Tablespoons of the chickpea water and 2 TBS of the spinach water, to make a paste. Put aside.