Espinacas con garbanzos (spinach with garbanzo beans) is a popular dish in southern Spain's Andalusia region. There, it's often served as a tapa, or appetizer, piled on pieces of toast and presented with a glass of sherry. In this menu, it accompanies the phyllo purses. The breadcrumbs help thicken the liquid to coat the spinach and chickpeas.
THE FIRST TIME I MADE THIS, I DIDN'T HAVE ANY CHICKPEAS (WHICH I LOVE) BUT IT WAS DELICIOUS. BUT THE SECOND TIME I MADE IT I DID HAVE THE CHICKPEAS AND GUESS WHAT? HUBBY AND I BOTH AGREED, IT WAS BETTER WITHOUT THEM IN THIS PARTICULAR RECIPLE. GO FIGURE.
It's a great summertime recipe for chickpea or spinach fans, like me. As I had no breadcrumbs I mashed part of the cooked chickpea, and it gave very good result. I ate it as a main, so at the end I crumbled over it some fresh cheese, and served with homemade herby rolls. Tasted delicious!! I'll definitely make it again!
