How to make
The spinach is placed in boiling salted water until it reduces in volume.
Pour the olive oil into a suitable cookware and heat it, place the bread slice and fry it, until it acquires a dark golden color. Take it out and leave it to cool.
Make a thickener from the onion and a clove of garlic in the same fat. When the onion has turned golden, add the pepper puree, tomato puree and paprika, mix well.
Add the chickpeas, the strained spinach, the bay leaf, the broth cube and pour warm water to cover the vegetables.
The vegetable stew is tasted, so that you can see if it is good on salt and if necessary - more is added.
It is left to simmer on a low heat, until the water in the chickpea stew is reduced to a thick sauce.
During this time, the fried bread, almonds, 2 cloves of garlic and parsley are pounded in a mortar.
When the Potaje is ready, this paste is added.
Spanish Chickpea and Spinach Stew (Potaje) is served with boiled eggs, which can be sliced if you like.
