SPANISH SPINACH & CHICKPEA TAPAS – SEVILLE, SPAIN
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!
If you want a delicious sweet treat accompaniment to this tasty dish, why not try my Portuguese Pastel de Natas?
Want to know what all the fuss is about? Without further ado here is the recipe for the small but mighty spinach and chickpea tapas!
Let me know if you tried it and what you thought! I hope it transports you to the southern shores of sunny Spain!
–ARIA
AuthorariaesmeraldaDifficultyBeginner
Boil the spinach for 5-6 minutes and set aside
Heat olive oil in a large frying pan and fry garlic on low heat until golden brown
Fish the garlic out of the pan, drain garlic and put into a pestle
Dice and fry the bread in the same oil and then add to pestle with the garlic
Crush the garlic and bread together and add a tablespoon of boiled spinach water to make a paste
In the same pan, fry the chopped onion with a pinch of salt until caramelised
Next add the paprika and cumin and stir in the chickpeas
Then add the tomato puree and cook for 2 minutes until the oil separates.
Finally add the spinach with some of its water, the bread paste, salt, a pinch more cumin and sherry vinegar and cook until it thickens
Allow to sit for 10 minutes until serving
Ingredients
Directions
Boil the spinach for 5-6 minutes and set aside
Heat olive oil in a large frying pan and fry garlic on low heat until golden brown
Fish the garlic out of the pan, drain garlic and put into a pestle
Dice and fry the bread in the same oil and then add to pestle with the garlic
Crush the garlic and bread together and add a tablespoon of boiled spinach water to make a paste
In the same pan, fry the chopped onion with a pinch of salt until caramelised
Next add the paprika and cumin and stir in the chickpeas
Then add the tomato puree and cook for 2 minutes until the oil separates.
Finally add the spinach with some of its water, the bread paste, salt, a pinch more cumin and sherry vinegar and cook until it thickens
Allow to sit for 10 minutes until serving
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