Preparation:
Wash the spinach thoroughly discarding any tough stalks and damaged leaves. Dry as well as you can and shred.
Heat 4 tbsps of the oil in a frying pan. Add the whole garlic cloves and the peices of bread and fry until golden brown. When these are done transfer the bread and garlic to a mortar. Add a few pinches of coarse salt and pound to a paste. Stir in the cumin, vinegar and 2 tbsps water.
Put the remaining oil in a wok and heat over a high heat. As soon as a shimmering heat haze begins to rise add the spinach leaves. Stir fry over a brisk heat for 2-3 minutes, until the spinach is wilting.Keep the spinach moving, turning it constantly, so the liquid it gives out has a chance to evaporate.
Add the chickpeas, salt and pepper plus 7 fl oz cold water. Bring up to a simmer then stir in the pounded bread and garlic paste. Leave to cook gently for 15 minutes, until very thick and pulpy.
This can be served with triangles of fried bread or as a side dish. Its flavour improves if left overnight and reheated. |
