Espinacas con garbanzos
Espinacas con garbanzos, from above
VegVeganSeville

Espinacas con garbanzos

Spinach and chickpeas with cumin, paprika and fried bread. Seville's best kept tapa.

25 minTime
14 gProtein each
mediumSpice
A Moorish echo2 chapters · 1 min read

Make it your way

Grandma's wayChickpeas, spinach, cumin, paprika and fried bread, Sevillian style.
The original
331kcalsame
14 gproteinsame
11 gfibresame
25minutessame

Espinacas con garbanzos.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Spinach1 big bunch, washed
Chickpeas, boiled2½ cups, boiled
White bread1 slice
Garlic5 cloves
Olive oil3 tbsp
Cumin powder (ground cumin)1 tsp
Kashmiri chilli powder1½ tsp, for smoked paprika
Vinegar2 tsp sherry vinegar
Water½ cup
Saltto taste
Black peppera pinch

Method

4 steps
  1. 1Wilt the spinach in a little oil, squeeze out the liquid and set aside.
  2. 2Fry the bread and garlic in olive oil until golden.
  3. 3Pound or blitz the bread and garlic with cumin, paprika and vinegar to a paste.
  4. 4Warm the chickpeas with the paste and water, then fold in the spinach. Simmer 5 minutes.
Serve it like this

Serve in a small terracotta dish, drizzled with olive oil, with toasted bread for scooping.

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Make it a meal

What goes with Espinacas con garbanzos: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Tortilla española50 min
On the side Salmorejo15 min
On the side Ajo blanco15 min
To drink Virgin sangria15 min
Something sweet Roscón de reyes300 min
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