A passion for food + fashion

Spinach, Chickpea and Bacon Tapas

In Food, Recipes on February 9, 2009 at 8:37 am


A couple of years ago, I tagged along on one of my husband’s business trips to Barcelona. Two years later we’re still talking about the food (and hitting the cava). Perhaps our favorite dish was the chick pea, bacon and spinach tapas we ate at Cal Pep. Did I mention there’s BACON involved? It’s so simple, but a perfect use of its ingredients. We love this alongside a roasted chicken on a Sunday night, and though we’ll never be able to duplicate Cal Pep’s, we have fun trying. (For a truly decadent experience sub in pancetta for the bacon.)

3 slices thick-cut bacon, or pancetta

Olive oil

15-ounce can chick peas, drained and rinsed

Pinch red pepper flakes

Pinch pimentón dulce (smoked Spanish paprika)

8 ounces spinach

1-2 garlic cloves, minced

Parboil bacon for about a minute, to get rid of excess fat. Then chop and saute over medium heat in a heavy skillet until bacon begins to brown. Add chick peas, pepper flakes, and a couple tablespoons oil, and saute until chick peas begin to brown, about 4 minutes. If chick peas seem dry, drizzle a little more oil.

chick pea

Add spinach, pimentón, and garlic and sauté until spinach sweats down, 1-2 minutes. Salt and pepper to taste.

  1. Hey, thanks for message, this looks so yummy! its a shame i cant make it right now, good bacon and chickpeas is non-existent in Korea, i will have to wait until i am back in the UK.


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