Espinacas con Garbanzos a la Sevillana
Seville's iconic tapas bar masterpiece: tender wilted spinach and creamy chickpeas stewed in an aromatic majado paste of fried bread, toasted cumin, garlic, and pimentón.
Ingredients
- • 500g fresh leaf spinach (or defrosted whole leaf, squeezed dry)
- • 400g cooked chickpeas (garbanzos), rinsed and drained
- • Majado paste: 1 thick slice stale white bread, 4 cloves garlic, 1 tbsp ground cumin, 1 tbsp sweet Pimentón de la Vera, 2 tbsp sherry vinegar, 60ml water
- • 4 tbsp extra virgin olive oil, salt and cracked black pepper
Preparation Steps
Heat olive oil in a frying pan over medium heat. Fry the garlic cloves until golden, then remove. Fry the bread slice in the same oil until deeply toasted on both sides.
In a mortar or small food processor, blend the fried bread, garlic, cumin seeds, pimentón, sherry vinegar, and water until a thick, fragrant paste forms.
In the same pan, wilt the spinach with a pinch of salt until tender. Add the drained chickpeas and cook for 3 minutes.
Stir the majado paste thoroughly into the chickpeas and spinach. Simmer on low heat for 8-10 minutes until deeply aromatic and cohesive. Serve warm with fried bread croutons.