Spanish Garbanzos con espinacas - Chickpeas with Spinach from Seville
One of Andalusia's oldest tapas, and originally a Lenten dish: chickpeas, spinach, cumin and a handful of bread as the thickener. Moorish heritage, still on every bar menu in Seville.
- 90 minutes plus Einweichzeit
- 4 servings
- Main course
- vegan
- nut-free
- lactose-free
- rich in iron
- high in fibre
- high in protein
- plant-based
- blood-sugar balancing
Ingredients
- 250 g Chickpeas (weighed dry, soaked overnight)
- 500 g Spinach (fresh, washed - it collapses to a tenth of its volume)
- 35 g Olive oil
- 30 g Wholemeal bread (stale, cubed, fried golden in the oil)
- 20 g Red wine vinegar
- 18 g Garlic (four to five cloves)
- 5 g Smoked paprika
- 4 g Cumin (whole seeds, crushed in a mortar)
- 3 g Salt
Instructions
- Soak the chickpeas overnight, drain and simmer in fresh unsalted water for 70 to 90 minutes until soft. Keep the cooking water.
- Fry the bread cubes and garlic golden in the olive oil, lift them out and work both with cumin, paprika and vinegar to a coarse paste in a mortar or blender.
- Add the spinach to the same pan in batches, stirring only until it wilts.
- Add the chickpeas with a ladle of their cooking water.
- Stir in the paste and simmer for five minutes until the sauce thickens. Season with salt only now.
- Serve warm or lukewarm - in Seville it comes to the table in small earthenware dishes.
Brot als Bindemittel
The toasted bread paste is called majado in Spanish and thickens the sauce without roux or cream. The same technique sits behind almost every old sauce of southern Spain - a kitchen that threw nothing away made its thickener out of yesterday's loaf.
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