TABELIAAUTHENTIC RECIPE
Espinacas con garbanzosSpinach with Chickpeas
Spinach and chickpeas are bound with a paste of shallow-fried bread and garlic. Paprika and cumin add their aromas to this vegetable dish, a Seville staple.
AUTHENTICITY SCORE
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Ingredients (4 servings)
- Spinach500 g
- Cooked chickpeas, drained500 g
- Bread60 g
- Garlic15 g
- Olive oil60 ml
- Sweet paprika4 g
- Cumin1 g
- Sherry vinegar15 ml
- Water200 ml
- Salt5 g
Method
Prepare the spinach and chickpeas
- 1 Trim the roots from 500g spinach, wash thoroughly and cut into 4cm lengths.
- 2 Drain 500g chickpeas and rinse briefly in a colander.
- 3 Peel and halve 15g garlic, and cut 60g bread into 2cm cubes.
Ready when
Continue when no sand remains at the base of the spinach.
Pound the toasted bread and garlic
- 1 Heat 40ml oil in a frying pan and cook the garlic and bread over medium-low heat for 5 minutes.
- 2 Transfer to a mortar, add 1g cumin, 15ml sherry vinegar and 50ml water, and pound.
Ready when
Continue when the bread has broken down into a coarse paste.
Sauté the spinach until wilted
- 1 Add the remaining 20ml oil and the spinach to the same pan and sauté over medium heat for 4 minutes.
- 2 Reduce the heat to low and stir in 4g paprika and 5g salt.
Ready when
Continue when the leaves have reduced in volume and turned a vivid deep green.
Combine the chickpeas and bread paste
- 1 Add the chickpeas, bread paste and remaining 150ml water.
- 2 Simmer over low heat for 10 minutes, stirring slowly from the bottom, then serve in warm dishes.
Ready when
The dish is ready when the sauce clings to the chickpeas and spinach without water running across the bottom of the plate.
About this dish
In Seville, stewed chickpeas and spinach are a familiar small plate in bars. Espinacas con garbanzos, reminiscent of a home-cooked stew, is one of the tapas that represent the city.
The dish is also associated with the food traditions of Holy Week in spring. Seville’s official guide presents it alongside pulse and cod dishes eaten during the period of abstinence from meat. The season known for its processions also has a distinctive menu at the table.
Spiced stews reflect the diverse food cultures passed down in the area. The city’s tourism guide also mentions a connection with Sephardic cooking, making this bar dish a way to learn about Seville’s history.
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