Chickpeas and Spinach

Both chickpeas and spinach were introduced to Spain by the Moors and are still very much a part of Spanish cooking today. The Moors adopted the sophisticated irrigation systems of the Persians, which enabled them to grow all types of vegetables, pulses and fruit, otherwise almost impossible in the arid south. This recipe comes from Seville and is usually served as a tapa, although it also goes well with meat or fish.