Andalusian Spinach with Chickpeas

Espinacas con Garbanzos

Preparation info

  • Serves

    4 to 6

    as a tapa
    • Difficulty


Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

  • About

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?—which is why I’ve included it in the vegetable chapter. When served as a tapa, the spinach is usually accompanied by bread, deliciously fried in olive oil. As a side dish, it’s great over rice.