Spinach and Chickpea Picada

Spinach and Chickpea Picada


1 person made this

This is a variation of a very old Spanish dish known as picada. It is used to finish or accompany many kinds of meat.

Cathie Victoria, Australia

Serves: 8 

  • 1 1/2 cups dried chickpeas
  • 4 tablespoons olive oil, plus extra as needed
  • 4 thick slices stale sourdough bread
  • 5 cloves garlic
  • 2 teaspoons Spanish sweet paprika
  • 1 teaspoon ground cumin
  • sherry vinegar
  • 3 bunches spinach

Preparation:10min  ›  Cook:50min  ›  Extra time:8hours soaking  ›  Ready in:9hours 


  1. Soak chickpeas in warm water overnight.
  2. Cook chickpeas in a large pot until tender. Drain.
  3. In a pan, heat 4 tablespoons olive oil and fry 4 cloves of garlic still in their skins and the bread until golden. Remove.
  4. Puree the peeled garlic, bread, 1/3 of the chickpeas and a little cooking liquid. Keep it quite coarse and add salt to taste.
  5. Spinach:

  6. Pick the spinach and wash well. Drain.
  7. In a large pan, fry 1 garlic clove cut into thin slices in olive oil until just golden.
  8. Add the spinach and allow to wilt, stirring as necessary. Once wilted, add the remaining chickpeas with some of the cooking liquid. Allow to cook slowly for 5 minutes, adding more chickpea liquid if needed.
  9. Add spices and picada, drizzle with a splash of sherry vinegar and season to taste.
  10. Cook a further 3 minutes on low heat using the back of a spoon to squash some of the chickpeas.

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