Andalusia · Spain
Espinacas con Garbanzos
A Sevillian stew of chickpeas and spinach seasoned with cumin, garlic, paprika and fried bread, its spice profile a legacy of Andalusia's Moorish kitchens. A staple Lenten and tapas-bar dish in Seville, it turned cheap pantry ingredients into a hearty vegetarian plate. It remains one of the most iconic tapas of southern Spain.
Approximate, per 1 tapa plate (~250g). Values vary by recipe and portion.
Where it comes from
A Sevillian stew of chickpeas and spinach seasoned with cumin, garlic, paprika and fried bread, its spice profile a legacy of Andalusia's Moorish kitchens. A staple Lenten and tapas-bar dish in Seville, it turned cheap pantry ingredients into a hearty vegetarian plate. It remains one of the most iconic tapas of southern Spain.
Where to eat Espinacas con Garbanzos
0 restaurants worldwide serve it.
The variants
A la sevillana
The Seville original, thickened with fried bread and vinegar, heavy on cumin.
Con bacalao
Adds salt cod, common during Lent and Holy Week.
Con huevo
Finished with a poached or hard-boiled egg for extra protein.
Potaje de vigilia
Soupier Lenten version served as a full potaje with more broth.
Cook it yourself
- Espinacas con Garbanzos
A Sevillian stew of chickpeas and spinach spiced with cumin, garlic and paprika and thickened with fried bread, its warm, earthy flavour is a legacy of Andalusia's Moorish kitchens. Cheap, filling and quietly delicious, it is a Lenten and tapas-bar staple.