Spanish · Lunch · All year
Spanish Spinach & Chickpeas
4.7 · community
10m
Prep
15m
Cook
Beginner
Level
380
Energy
Sevilla's tapas-bar classic: chickpeas, spinach, smoked paprika, and garlicky fried-bread crumbs. Pantry cooking that tastes like a vacation.
A Lenten dish from Seville's tapas bars, with Moorish spicing that predates the tomato's arrival in Spain.
What you need
Ingredients
Servings
2
Before you start
Mise en place
Equipment
Wide skillet
Mortar and pestle (or small blender)
Prep checklist
chickpeas — drained, liquid saved
stale bread — torn small
4 steps
Method
1
Fry the bread and whole garlic cloves in olive oil over medium heat until deep gold on all sides, 3–4 minutes. Lift them out, leaving the oil.
4 min — timer available in cooking mode
2
Pound the fried bread and garlic with the paprika, cumin, and vinegar into a rough paste (a splash of chickpea liquid helps).
Why this works
This "majado" is medieval kitchen technology — fried bread as both seasoning and thickener.
3
Wilt the spinach in the same pan in batches, about 2 minutes, then push aside any liquid.
2 min — timer available in cooking mode
4
Add chickpeas, the majado, and a splash of chickpea liquid. Simmer until it turns creamy and clings, 4–5 minutes. Season, and finish with a thread of raw olive oil.
5 min — timer available in cooking mode
From the pass
Chef's notes
Espinacas con garbanzos is proof that pantry + technique = restaurant food. The sherry vinegar at the end is non-negotiable — that's the light switch.
No panic
Substitutions
White beans for chickpeas
Kale (cook 3 min longer) for spinach
GF bread or 2 tbsp almond flour for bread (gluten-free)
Afterwards
Keep, reheat & pair
Storage
Better the next day; keeps 4 days refrigerated.
Freezing
Freezes well for 2 months — slightly softer, no less delicious.
Reheating
Soups reheat gently on the stove with a splash of water. Sandwiches and salads are best assembled fresh — store components separately.
Make ahead
Batch the components (proteins, dressings, grains) on Sunday; assemble in minutes all week.
Wine pairing
A chilled fino sherry, in keeping with Sevilla. Or a simple Verdejo.
Beer pairing
A crisp pilsner or wheat beer keeps lunch light.
On the plate
Serve it with
Sides
Kettle chips or a simple green salad
A cup of soup
Quick-pickled vegetables
Garnish
Flaky salt and cracked pepper
A drizzle of good olive oil
Fresh soft herbs
Taste map
Flavour profile
Sweet
1
Salty
3
Sour
2
Bitter
1
Umami
3
Heat
1
Per serving
Nutrition
380
kcal
15g
protein
45g
carbs
16g
fat
11g
fiber
560mg
sodium
Just for you
Your notes
Understand it
Lessons behind this dish
Keep exploring
Related