Dishes · A classic of Andalusian · Seville
Espinacas con garbanzos
Spinach and chickpeas cooked with a pounded paste of fried bread, garlic, cumin and pimentón, sharpened with a splash of vinegar.
What makes it espinacas con garbanzos
- Spinach and chickpeas together.
- A majado of fried bread, garlic, cumin and pimentón to thicken it.
- A little sherry vinegar at the end.
Where it comes from
It's a Seville tapa, found in bars across the city and eaten especially in Lent. The cumin and the pounded bread are often taken as signs of roots in the cooking of al-Andalus, and some trace it to the Sephardic Jewish kitchen too.
It's cheap, filling and meatless, served in a small earthenware dish with bread to mop up.
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