World Flavors Cookbook

Garbanzos con Espinacas

Seville's beloved chickpea and spinach tapa — spiced with cumin, paprika, and bread paste, a taste of Moorish Andalusia.

Cuisine: Spain

Ingredients

• 400g cooked chickpeas
• 400g spinach
• 2 slices bread, fried in olive oil
• 4 cloves garlic
• 1 tsp cumin
• 1 tsp sweet paprika
• 1 tbsp sherry vinegar
• Olive oil, salt

Instructions

1. Fry bread and 2 garlic cloves in olive oil until golden.
2. Pound fried bread and garlic in a mortar with cumin and paprika to a paste.
3. Fry remaining garlic in olive oil. Add spinach and wilt.
4. Add chickpeas and bread paste. Stir well.
5. Add a splash of water to loosen. Add vinegar. Simmer 10 minutes.