Spinach with chickpeas is an Andalusian Sephardic dish perfected in Seville and Cadiz, where it mixes Arab heritage with garden products. It is humble tapas from centuries-old bars in the Triana neighborhood. Its vegan and satiating profile keeps it current in contemporary cuisine.
Mediterranean
Spinach with Andalusian chickpeas
Spinach with Andalusian chickpeas, Sephardic tapa with cumin, paprika and fried bread.
- Spain
- MAIN COURSES
- Vegan
- Vegetarian
- Light
- High fiber
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 295 kcal
- Protein 12 g
- Fiber 10 g
- Carbohydrates 32 g
- Fat 14 g
- Sodium 480 mg
Story behind the dish
Preparation
Spinach with Andalusian chickpeas is a preparation from Spain with easy difficulty. Reserve about 50 minutes in total (15 for mise en place and preparation, 35 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of fresh spinach.
- Have ready: 400 g of cooked chickpeas.
- Have ready: 1 chopped onion.
- Have ready: 4 cloves of minced garlic.
- Have ready: 1 teaspoon ground cumin.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Fry bread in pieces with oil until golden; reserve chopped
Fry bread in pieces with oil until golden; reserve chopped. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Sauté onion and garlic in the same oil until transparent.
Sauté onion and garlic in the same oil until transparent.
-
Add spinach and cook until reduced; incorporate chickpeas…
Add spinach and cook until reduced; incorporate chickpeas and spices.
-
Pour a little water and cook for 15 minutes over medium heat.
Pour a little water and cook for 15 minutes over medium heat.
-
Rectify salt
Adjust salt, pepper and a touch of vinegar. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Serve with chopped fried bread on top and sprinkled paprika.
Serve with chopped fried bread on top and sprinkled paprika.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Lighter version reducing oil and salt without losing flavor.
- Version for meal prep, doubling quantities and keeping cold for 3 days.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.