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Garbanzos con espinacas is a jewel of Andalusian cuisine with deep Moorish roots, combining tender chickpeas with wilted spinach in a rich sauce scented with cumin, smoked paprika, and sherry vinegar. The secret to the sauce's depth is a fried bread slice blended with toasted garlic and spices into a paste called a majado, which thickens and intensifies the dish beautifully. Seville's version is a beloved Friday Lenten dish, though it is enjoyed year-round as a satisfying vegan main. A small drizzle of olive oil and a wedge of lemon at the table complete this ancient, aromatic stew.
Prep
10 min
Cook
25 min
Total
35 min
Servings
4 srv
Difficulty
Easy
Calories
285 kcal
For 4 serving(s)
Per serving
Heat olive oil in a wide pan and fry the bread slice until golden on both sides, then remove and set aside.
In the same pan, fry the minced garlic until fragrant, then add the diced onion and cook until soft.
Crush the fried bread with the fried garlic in a mortar with sweet paprika, smoked paprika, cumin, and a splash of water to form a smooth paste (majado).
Add grated tomato to the pan and cook until reduced, then stir in the majado paste.
Add cooked chickpeas and a splash of water or chickpea cooking liquid; simmer for 10 minutes.
Add fresh spinach in batches, stirring until wilted, then add white wine vinegar, season with salt, and simmer another 5 minutes before serving.
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