Chickpea stew

The night before, soak the chickpeas in water with a pinch of baking soda.

When the chickpeas have been soaking for 12-14 hours, drain and rinse. Place in an express pot, along with the vegetable broth and a bay leaf. Cook for 20 minutes.

Meanwhile, in a separate pot we fry 5 cloves of garlic in EVOO together with some pieces of wholemeal rye bread. Remove and prepare the majada: in a mortar, crush the garlic cloves with the bread and the cumin.

In the pot where we have sautéed the garlic, we sauté the washed spinach and add paprika de la vera. Add the majada and stir.

When the chickpeas are cooked, add the chickpeas to the spinach pot. Stir. We also add the broth from the chickpeas cooking. We rectify of salt.

Cook all together for 10 minutes. Turn off and let stand. You can add hard-boiled egg when serving.