Red pesto recipe with spinach and chickpeas

La Chinata Red Pesto is a tasty sauce made with the recipe in the purest Italian style with Extra Virgin Olive Oil, fresh and dried tomato, Grana Padano cheese, basil, pine nuts, garlic and chilli. With it, we propose an exquisite recipe for spinach with chickpeas and pesto. Put on your apron and cook!

Ingredients

• 230 grams of chickpeas
• Extra Virgin Olive Oil La Chinata 
• 400 grams of spinach
• 80 grams of stale bread
• 2 garlic cloves
• 1 tablespoon of La Chinata Reserve Sherry Vinegar 
• 3 tablespoons of La Chinata Red Pesto 
• Paprika, cumin, salt and pepper
• a splash of water

Preparation

1. In a frying pan with a little olive oil, sauté the fresh spinach until cooked and reserve on a plate.

2. In the same pan with a little more olive oil, sauté the minced garlic with a handful of the cooked chickpeas, the bread, a teaspoon of cumin and a teaspoon of paprika. Once it is aromatic, go to the blender, add the post and process until it forms a paste, add a little water if necessary. season

3. Return the pasta to the pan, add the rest of the chickpeas, the spinach and serve.

Suggestions

Try accompanying with our Rustic Regañás in EVOO La Chinata.