Espinacas a la Andaluza

Spinach and Chickpeas Slowly Cooked with Spices and Sherry Vinegar

Preparation info
  • Media Racion


    • Difficulty


Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

I learned this dish from my Aunty Pepa in Andalusia. My mum has always made this rich spinach dish, but I suppose I didn’t value her cooking until I went back to live in Spain and watched Aunty Pepa pound the cooked chickpeas and add some bread picada to thicken the cooking juices. This recipe is packed full of flavour and always makes me feel good after I have eaten it. Sometimes Aunty Pepa added salt cod or poached eggs to the bubb