Spinach with chickpeas
Seville’s quintessential tapa, a Moorish legacy: spinach and chickpeas with a paste of fried bread, garlic, cumin and paprika. You’ll find it on the counter of any bar in the centre, especially during Lent.
Ingredients
- 400 g cooked chickpeas
- 500 g fresh spinach
- 2 slices of day-old bread
- 3 garlic cloves
- 1 teaspoon of ground cumin
- 1 teaspoon of sweet paprika
- 1 dash of sherry vinegar
- Olive oil and salt
How to make it at home
- Fry the bread and garlic in oil until golden. Set aside.
- Pound the bread, garlic, cumin, paprika and vinegar in a mortar until you have a paste (add a little water if needed).
- In the same oil, sauté the spinach until it wilts.
- Add the drained chickpeas, the paste and a little water or stock, and simmer gently for 10 minutes.
- Check the salt and serve hot, with bread.
The trick: The sherry vinegar and the cumin are what give it its flavour; don’t skip them.