Here are three quick and easy vegetarian tapas dishes. The first is garlic mushrooms or 'Champinones al ajillo', the second is a spinach and chickpeas dish in tomato sauce, in Spanish 'Garbanzos con Espinacas' and the third is manchego with tomatoes and olive oil which I guess is Spain's most well known cheese. These dishes can be made ahead of time and then reheated as required.
Vegan, vegetarian, gluten free, dairy free
300g/10.5oz Mushrooms wiped with damp cloth and quartered
2 cloves of Garlic, finely chopped (more if you prefer)
1-2tbs Olive oil
Splash of sherry (optional)
1tbs Fresh flat leaf parsley, roughly chopped
- In a pan heat the oil over a medium heat and then add the mushrooms and cook for a around 4 minutes until your mushrooms start to soften. Add the garlic, sherry and parsley and cook for a further 5-6 mins or until the garlic has softened and gone slightly golden but not browned. Serve warm.
Garbanzos con Espinacas
Vegan, vegetarian, dairy free, gluten free
400g/14 oz can Chickpeas/Garbanzo beans, drained
200g/7oz/5-6 handfuls Baby spinach leaves
1 Onion, finely chopped
200ml/7floz/1 cup Passata
1/2tsp Smoked paprika
Pinch of sugar
Salt and Pepper to taste
- In a pan add the oil and finely chopped onion and cook until soft and slightly golden o. Next add the chickpeas & passata and simmer for a couple of minutes over a medium heat. Next add the paprika, sugar and salt & pepper to taste and pile the baby spinach on top. Allow the spinach to wilt down and stir into the tomato mixture. Taste and adjust seasonings as necessary. Serve warm. Any leftovers are great stirred through spaghetti.
Manchego Cheese with Tomatoes and Olive OilVegetarian, gluten free
1 large ripe Tomato
180g Manchego cheese
Drizzle of extra virgin olive oil
Good pinch of freshly ground black pepper
- Slice the manchego and tomato into thin slices. Arrange on a plate and drizzle with the oil and black pepper. Serve at room temperature.