1 tablespoon olive oil
2 garlic cloves, thinly sliced
¼ cup garbanzo beans
¼ cup raisins*
¼ cup toasted pine nuts
1 pound washed spinach
lemon juice and Sherry vinegar to taste
salt and pepper
In a large pan, heat the olive oil over medium heat. Add garlic and cook until it starts to dance in the olive oil but doesn’t color. Add garbanzo beans, raisins and pine nuts and stir to mix; then add spinach and gently wilt. Season with salt, pepper, lemon juice and Sherry vinegar to taste and serve.
*sultanas or red flames, macerated in medium-dry Oloroso Sherry if desired
Pairing: a Fino Sherry, particularly Tio Pepe’s Kosher Sherry
This recipe is featured in the print edition of the June 2010 issue.
photo by Bartomeu Amengual
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