18 strands | saffron |
2 tbsp | (30ml) olive oil |
1 small | onion, finely chopped |
2 cloves | garlic, finely chopped |
1/2 tsp | bittersweet paprika, plus 1/2 tsp for garnish |
1/2 tsp | moderately spicy paprika |
1/4 tsp | extra spicy paprika |
2 tsp | cumin, ground |
1/8 tsp | cloves, ground |
1/4 tsp | black pepper, ground |
100g | baby spinach, roughly chopped |
1 jar | tomato and red pepper sauce (brindisa fritada) |
1L | vegetable stock |
1 jar | chickpeas, rinsed and drained |
chives for garnish |