We are real foodies at Nisi Living so were very excited when Bravas a small, busy and atmospheric tapas bar in Bristol shared one of their favourites recipes with us. Created by owner Imogen Waite, this dish makes a simple dinner in itself or is a great accompaniment to lamb.
Chickpeas with spinach & cumin
"This is a typical dish from Seville where the food often has a slightly Moorish influence using more spices than further North in Spain, due to its proximity to Africa.
Finely dice one white onion and 4 cloves of garlic, soften in olive oil for around 20 minutes until they are sweet and soft. Add 2 tsp of roughly ground cumin, cook for a couple of minutes. Add 2 tins of pre-cooked chickpeas stir and warm through. Then add 2 large handfuls of washed baby spinach and wilt. Season with salt and taste."
Bravas recommend serving with a chilled Albariňo such as Quinta de la Erre 2014 with notes of lime, lemon, aromatic herbs and wild flowers, a perfect match for this mild spicy dish.
We can't wait to try it!