Garbanzos de Azafrán con Espinaca
Nº of Portions :4
Heat plenty of water in a large pot. When boiling add the chick peas, cover and simmer. Add the potatoes and a little salt and cook for 30 minutes. Chop the whites of the hard boiled eggs. Reserve the yolks. Heat some oil in a frying pan, fry the slice of bread, remove then fry the garlic and remove. Slowly sauté the onion in the same pan, add the paprika and saffron infusion. Stir the contents of the pan in with the chick peas. Crush the garlic, bread and egg yolk in a mortar and add to the chick peas along with the chopped egg white. Check the seasoning. Cook on a low heat for 15 minutes. Add the spinach. Finally, check the chick peas are cooked, then serve in soup bowls.
30 saffron filaments infused in 5ml of hot water
450g potatoes, peeled and cut into chunks
450g chick peas, soaked overnight
Salt. 2 hard boiled eggs
185ml extra virgin olive oil
1 thick slice of french bread
1 clove of garlic, peeled and cut in half
1 onion, finely chopped
1 teaspoon paprika
1Kg fresh spinach, washed and chopped.