"Pimenton gives our food its soul. One of the dishes everyone loves back home is espinacas con garbanzos (spinach and chickpeas), which is it's simple, nourishing and full of comfort. At this time of year, however, when the markets are overflowing with sweet pumpkins, I love adding them to the mix, too. Their gentle, autumnal sweetness lifts the spinach and chickpeas beautifully, and they combine to create a dish that we've been serving all month at my restaurant Lolo in south-east London."
"Heat the oven to 210C (190C fan)/410F/gas 6. Tumble the pumpkin into a large roasting tin and toss with two tablespoons of oil, the pimenton and the cumin seeds. Season well, then roast for 40 minutes, turning once or twice, until golden, tender and slightly caramelised. Heat the remaining tablespoon of oil in a large pan, then gently fry the garlic until it's aromatic. Add the spinach and leave to wilt, then cook until practically all of the moisture has evaporated."
Smoked pimenton de la vera provides a smoky, fiery depth that defines the dish. The classic espinacas con garbanzos combines spinach and chickpeas for a simple, nourishing comfort food. Seasonal pumpkins add gentle autumnal sweetness that complements the spinach and chickpeas. Roast cubed pumpkin with olive oil, pimenton and cumin seeds until golden and slightly caramelised. Wilt garlic-scented spinach in oil until moisture evaporates, then fold in roasted pumpkin and rinsed chickpeas to heat through. Season to taste. Serve hot or at room temperature as a light lunch or as a side alongside roast meat.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]