History

Spinach reached Spain under Arab rule. Visita Sevilla lists spinach with chickpeas among the dishes of Seville's Lenten cooking, beside potaje de vigilia, cod pavias, torrijas and pestinos, and calls it a traditional Holy Week tapa. We found no written source that dates the dish. Casa Cuesta in Triana and Las Teresas in Santa Cruz both list it on their menus.

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Common allergens: Gluten

Make it at home

Yield 4Hands-on 20 minTotal 40 minDifficulty Easy

Ingredients

  • 400g cooked chickpeas (or 200g dried chickpeas, soaked overnight and boiled)
  • 500g fresh spinach, washed and trimmed
  • 3 garlic cloves, peeled and sliced
  • 60ml extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet smoked paprika (pimenton de la Vera dulce)
  • 1 tablespoon sherry vinegar
  • 1 slice white bread, cubed and fried in olive oil
  • Sea salt and black pepper to taste

Method

  1. Heat the olive oil in a wide pan over medium heat. Add sliced garlic and fry until pale gold, 90 seconds.
  2. Add the fried bread cubes, cumin and pimenton; stir to coat in the oil and aromatic spices.
  3. Add the spinach in batches, stirring as it wilts. Continue until all spinach is wilted, about 4 minutes.
  4. Add the chickpeas and sherry vinegar; stir to combine.
  5. Reduce heat to low; simmer for 8 to 10 minutes to marry the flavours.
  6. Taste and correct seasoning; serve warm with crusty bread for mopping.

Tip from the editors. Use top-quality pimenton de la Vera; the smoke is the dish. The fried bread thickens the sauce naturally; do not skip it.

Where to eat espinacas con garbanzos

Espinacas con Garbanzos in Seville

Casa Cuesta ★ 4.6

TapasTriana

Casa Cuesta is a tapas bar at Calle Castilla 1, 41010 Sevilla, reached on +34 954 33 33 35.

Las Teresas ★ 4.5

SpanishSanta Cruz

Las Teresas, on Calle Santa Teresa in Seville, serves lomito ibérico de bellota and cinta lomo ibérico adobado, with opening hours from morning until late.

OrderThe lomito ibérico de bellota, or the cinta lomo ibérico adobado.

TipOpen Monday to Sunday from 10:00 to 1:00; the list includes morcón ibérico de bellota and punta de solomillo al whisky.

All Seville signature dishes →

More places near Casa Cuesta and Las Teresas

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