Sevillian spinach with chickpeas (Espinacas con garbanzos)

1. Soak the chickpeas overnight and cook for 60-90 minutes until tender, or rinse 2 tins (keep 100 ml of the cooking water). Wash the spinach.

2. In a deep frying pan, fry the cubed bread and the peeled whole garlic cloves in 4 tablespoons of olive oil for 3-4 minutes until golden; lift them out.

3. Pound the bread and garlic in a mortar (or blitz in a chopper) with the cumin, smoked paprika and sherry vinegar to a thick paste.

4. Wilt the spinach in the remaining oil in batches for 2-3 minutes and season with salt and pepper.

5. Add the chickpeas, the bread paste and the reserved cooking water (or water) and cook together for 5-8 minutes until the sauce is creamy and thick.

6. Serve hot with toast – in Seville it's popular both as a tapa and as a one-pot meal.

Tip: Instead of fresh spinach you can use 400 g frozen leaf spinach: thaw it and squeeze it well before adding to the pan.