Spinach & chickpeas slowly cooked with spices and sherry vinegar

Spinach & chickpeas slowly cooked with spices and sherry vinegar

Ingredients:
20g butter
Garlic, chopped
600g (1 Ib 5 oz) washed and picked English spinach leaves
300g (10oz) dried chickpeas, soaked over night then cooked in salted boiling water for 1 hour
400ml chickpea cooking liquid (reserve the liquid from the boiling process, allow plenty of water)
125g bread Picada
1 ½ tsp spanish sweet paprika
1 tsp fresh ground cumin
2 tbsp sherry vinegar
Sea salt flakes

Method:
Melt butter, sauté the garlic and add spinach, cook for about 2 mins. Increase heat, add chickpeas and chickpea liquid. Add spices and cook cook 15-20 mins. Add sherry vinegar and cook for 5 mins. Sprinkle with salt and serve.