Spinach and chickpea tapas, also known as espinacas con garbanzos, is a simple and tasty Andalusian dish that is easy to make at home. One of Seville’s most iconic recipes, it is difficult to resist the tantalising aromas of garlic, paprika, tomato, and cumin. It is so popular, that this traditional dish can be found in almost every tapas bar across the city!
The dish consists of spinach, tomato puree, bread, oil and a variety of spices. Together they create a staple Spanish tapas that is served piping hot, often during colder months and the holiday of Lent.
Ben and I visited the Taller Andaluz de Cocina cooking class in the Triana Market on a warm evening to cook a traditional Spanish dinner. I have to admit, I wasn’t fully looking forward to eating this dish after cooking as I am not usually a fan of chickpeas. Usually.
This dish has completely changed my mind. It has an intense depth of flavour, a wide range of textures and the aromas are all-consuming!
Spinach and chickpea tapas is a fantastic starter dish or can be doubled in quantity with further ingredients for a main meal. It is crammed full of nutrients, offers a lot of protein and is also a delicious dish suitable for vegans!