Espinacas con Garbanzos
Espinacas con Garbanzos is a type of tapa from the Andalusian region which is prepared with spinach (espinacas) and chickpeas (garbanzos), it seems to be an odd combination but wait till you try them. This traditional tapa from Seville is widely popular during the winter season and Lenten periods (Catholics abstain from meat during this time). Though this dish is a known to be Spanish, it was the Arabs who introduced it to Spain. History of this humble plate came from Ancient Persia where spinach came from and introduced to Spain, it was a very important in their cuisine during those times. Chickpeas on the other hand also came from the Middle East but instead of Arabs bringing it to Spain, the Phoenicians were held responsible for its introduction and since then it became a staple ingredient to a lot of Spanish dishes.
It’s really simple to prepare all you need is to sauté your garlic and spices together with some stale bread then cook it with tomato sauce, chickpeas and spinach. Like I initially mentioned it is quite a tasty dish, nutty with a bit of odd slimy bits from the spinach, a perfect vegetarian tapa or a great side dish up to you how you want to enjoy it.
- In a pan heat olive oil then add in the cubed baguette, cook until browned and crispy.
- Push bread on the side then add more oil then sauté garlic, cumin and cayenne. Combine it with the cubed baguette. Turn heat off.
- Place bread and spices on a food processor then pulse to make bread crumbs.
- Place back the bread crumbs into the pan together with chickpeas, red wine vinegar and tomato sauce. Add a bit of water to give it some moisture then cook for a minute. Stir gently and make sure the chickpeas are coated with the sauce.
- Add the spinach and paprika then cook to wilt.
- Season with salt and freshly ground black pepper, drizzle some olive oil on top then serve.