La mejor tapa Málageña

Málaga finds me frequenting the same spots over and over again. Cities do that to people, I think. No matter how large or small your city is, there are always your favorite places, and when you are there, you always feel at home. A great afternoon in Málaga is having the opportunity to visit all my favorite places: "my" book store, "my" coffee place, "my" quiet place. And doesn't one refer to these places by just that? For example, you could casually ask a companion, "Oh! Want to take a coffee at the coffee place", and that person would nod 'sure' not batting an eye. No clarification needed: It is simply "the" coffee place.

Most importantly, for the sake of this blog, I often go to "my" tapas bar. This spot has the usual tapas, but most importantly has a tapa that I am always on the lookout for... Espinaca con Garbanzos. This tapa makes me smile inside and out. When it arrives, I smile. When I take a bite, I smile. I close my eyes, chew slowly, and smile, all the while humming "Mmm. Mmm. Mmm". I sit on my bar-stool, take a sip of my wine, and sigh... this tapa is home for me. What is it about this combination that is so special? I don't think I will ever know.

I find myself craving this tapa. On nights like tonight, when there is no possible way to take the bus to Málaga, I re-create this myself. I am always glad I did. And it takes no more than 10-15 minutes to make.

Materials:
2 large handfuls of spinach, chopped
1 garlic clove sliced fine
1 cup of garbanzo beans
half of 1 lemon
salt
olive oil
A couple of slices of fresh, spongy bread

Method:
Pour several heavy dashes of olive oil in a pan (I don't like to measure when it comes to oil. Well, I dont like to measure at all, but the readers already know that). Lightly sauteé the garlic slices watching carefully that they do not burn. When they start to get some color, add the spinach, tossing frequently to wilt. The pile will be large, but trust me, it will wilt down to a managable size. Add your garbanzos, and again, toss to coat. Sprinkle with salt (don't be shy). When the spinach has all been wilted, and the beans have heated through, plate your tapa. Squeeze the lemon over the dish and enjoy. Don't forget to serve this with bread to dip and mop the plate with when you are done. That is my favorite part.

¡Disfruta!