Andalusian Spinach with Chickpeas (Espinacas con Garbanzos)

This was a very nice dish especially for the vegetarians at the Tapas Party and everyone else too. My daughter especially liked it and one guest Carl has been bugging me for the recipe so here it is. I doubled this for the party but here is the smaller version.

Andalusian Spinach with Chickpeas (Espinacas con Garbanzos)
adapted from the The Spanish Table by Anya von Bremzen

2 – 10oz packages of fresh spinach (you can use baby spinach too)
3 tbsp organic extra virgin olive oil
5 large garlic cloves, finely chopped
1 tsp sweet paprika
1 tsp crushed red pepper flakes
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp freshly grated nutmeg
1/2 tsp ground cinnamon
14 oz can diced tomatoes
1 19oz can chickpeas
1 pinch (1/4 – 1/2 tsp) of Spanish saffron, smash up in a mortar and steep in 2 tbsp boiled water
1/4 tsp sugar
Sea salt and freshly ground black pepper
2 tsp red wine vinegar

1. Rinse the spinach but don’t drain it.
2. Place the spinach in a large frying pan over medium heat and cover, cook for 5 minutes (until wilted) stirring occasionally.
3. Drain in a colander and shake to remove excess moisture.
4. When cool enough, chop.
5. Heat the oil in a large frying pan over medium-low heat.
6. Add 1/2 the garlic and cook for 1 minute.
7. Add the paprika, red pepper flakes, cumin, oregano, nutmeg and cinnamon and stir for 30 seconds.
8. Add the tomatoes and cook until thick, about 5-8 minutes.
9. Add the spinach and chickpeas and their liquid and bring it to a boil , then reduce the heat and simmer.
10. Add the saffron, sugar.  Season to taste with salt and pepper.
11. Cook for 10 minutes.
12. While the spinach is cooking, put the remaining garlic in a mortar and crush it.
13. Add the red wine vinegar and mix. Add this to the spinach and cook for an additional 3 minutes.
14. Let the spinach cool slightly before serving.

You can also serve this with fried bread.