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.
Approximate, per 1 tapa plate (~250g). Values vary by recipe and portion.
Ingredients
- ·400 g cooked chickpeas
- ·500 g spinach
- ·1 slice country bread
- ·3 garlic cloves
- ·1 tsp cumin seeds
- ·1 tsp sweet paprika (pimentón)
- ·1 tbsp red wine vinegar
- ·1/2 tsp saffron or a pinch of ground cumin extra
- ·4 tbsp olive oil
- ·Salt
Method
- 1
Wilt the spinach in a large pan with the water still clinging to its leaves, just until collapsed, then drain well and chop roughly.
- 2
Heat the olive oil in a frying pan and fry the slice of bread until golden on both sides, then remove. In the same oil fry the whole garlic cloves and the cumin seeds for a minute until fragrant.
- 3
Tip the fried bread, garlic and cumin into a mortar with the paprika, vinegar and a little salt, and pound to a thick paste (a picada). Loosen with a splash of water.
- 4
Return the wilted spinach to the pan and warm it through in the flavoured oil for a couple of minutes.
- 5
Add the chickpeas and the picada paste, stir well and pour in enough water to make a loose sauce.
- 6
Simmer gently for 10-15 minutes until the flavours meld and the stew thickens to a spoonable consistency. Taste and adjust salt and vinegar, then serve warm with bread.