Andalusian Spinach with Chickpeas

I don’t think there is a tapas bar in Seville that doesn’t serve espinacas, the classic Arab-influenced specialty of cooked spinach braised in olive oil together with chickpeas and spices. This dish is an example of the Sevillian predilection for tapas de cuchara (tapas eaten with a spoon), which is to say stewy things served in miniature cazuelas. I’m actually not convinced that the saucy spinach functions best as a nibble—although who am I to argue with tradition?—whi