Step 1

Place a medium-sized deep pan (or skillet) over medium heat.

Step 2

Add the almonds, cumin, and peppercorns and cook for about 5 minutes.  (Note:  Make sure you don’t burn the spices, so mix often.)

Step 3

Transfer into a food processor, ground into powder form, then set aside.

Step 4

Place the pan back into the heat and add olive oil.

Step 5

Once the oil is ready, cook garlic and onion until it softens.

Step 6

Add the crushed tomatoes, salt, and pepper.

Step 7

Cover the pan with a lid, lower the heat and simmer for about 20 minutes.

Step 8

Pour the stock.

Step 9

Add the sherry vinegar and ground almond with spices from earlier.

Step 10

Mix to combine everything, then add chickpeas.

Step 11

Cover with a lid, adjust heat to medium-high and bring to a boil.

Step 12

Adjust heat to medium-low and let simmer for about 10 minutes, or until the sauce has thickened.

Step 13

Add the spinach and mix until they’ve wilted.

Step 14

Transfer your Spanish spinach and chickpeas to plates.

Step 15

Drizzle with olive oil on top and serve.