Espinacas a la Andaluza

Spinach and Chickpeas Slowly Cooked with Spices and Sherry Vinegar

Preparation info

  • Media Racion

    6

    • Difficulty

      Easy

Appears in

MoVida

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 bubbling sauce at the last minute. At MoVida we do a simpler version, which is one of our most popular dishes. We serve hundreds of portions per week, going through tens of kilos of chickpeas and scores of boxes of spinach.