Espinacas con garbanzos is Seville's spinach and chickpea tapa, spiced with cumin, paprika and vinegar and a classic of Lent and Holy Week cooking.

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.

Where to eat Espinacas con Garbanzos in Seville

2 editor picks for Espinacas con Garbanzos in Seville, ranked by editorial score. All Seville signature dishes · Espinacas con Garbanzos across every city.

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Make it at home

Serves 440 minEasy

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.

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

Common allergens: Gluten.