CECI E SPINACI or CHICK PEAS AND SPINACH


The other day I saw a wonderful recipe when I read Orangette, she had made chickpeas with kale , I found it very attractive so today when it was time to make lunch I tried to repeat it but as I didn’t actually check her recipe again, my version turned out a bit different! But there are definitely strong echoes from the chickpeas of Orangette! Instead of kale I used fresh spinach and I added smoked Spanish paprika (and I have to thank Shauna of Gluten-free Girl for introducing me to lovely this spice!) just before eating it. Chickpeas are quite common here in Italy and they are eaten in many was, this is one of them!



CECI E SPINACI or CHICK PEAS AND SPINACH

300-400 g/10,5-14,1 oz fresh spinach
250 gr already cooked chickpeas
1 clove of garlic
s
moked paprika
salt
extra-virgin olive oil


– Stir fry the spinach in some olive oil together with the garlic and some salt. When the spinach is beginning to ‘melt’ it is time to add the chickpeas.
– After a couple of minutes you put them in a bowl, sprinkle 2-3 pinches of smoked paprika over the whole and serve!

L