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Elisabeth Luard's Garbanzos con Espinacas
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"When I was in Seville several years ago, one of the culinary highlights was a concoction of chickpeas and spinach served piping hot. I have tried to recreate it at home from memory but to no avail. Can you help?" Birgith Sims, Kingston-upon-Thames, Surrey. We went to Elisabeth Luard, author of The Food of Spain and Portugal (Kyle Cathie; £25), for a recipe. Elisabeth explains "this is a popular tapas dish: chickpeas flavoured with the basic Spanish sofrito - onion and garlic cooked in olive oil - then combined with greens."
Makes: Makes 6 as a tapa, 4 as a starter
Typical values per serving:
This recipe was first published in Sun Jan 01 00:00:00 GMT 2006.