Thursday 4 September
Aiming at simplicity, we finished
off the remains of the Spanish potato salad and garbanzo beans with spinach and bacon that we
had prepared for lunch on Saturday, when people arrived. The former is our own fandango on a Spanish
theme, but the other recipe actually comes from Modern Spanish Cooking, the Fino cookbook.
Spanish Chickpeas, Spinach, and Bacon
4 oz cubed bacon or pancetta,
sliced
1 large shallot or half an onion,
chopped
1 garlic clove, minced
a bag of baby spinach, washed
olive oil
about two cups cooked chickpeas,
with their water reserved
salt and pepper
In a pan on medium heat, fry bacon
with shallot 3-4 minutes, add garlic and fry a minute more. If there's not enough fat, add olive
oil. Add spinach and toss till wilted,
about a minute. Add the chickpeas and
bring to boil. Toss with a little oil,
salt, and pepper. Serve hot or lukewarm.
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