Sevilla's tapas-bar classic: chickpeas, spinach, smoked paprika, and garlicky fried-bread crumbs. Pantry cooking that tastes like a vacation.
1 can (400g)
🫘 chickpeas ›
drained, liquid saved
1 slice
🍞 stale bread ›
torn small
Mise en place
Before you start
Equipment
Mortar and pestle (or small blender)
Prep checklist
chickpeas — drained, liquid saved
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.
Pound the fried bread and garlic with the paprika, cumin, and vinegar into a rough paste (a splash of chickpea liquid helps).
💡
This "majado" is medieval kitchen technology — fried bread as both seasoning and thickener.
Wilt the spinach in the same pan in batches, about 2 minutes, then push aside any liquid.
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.
Espinacas con garbanzos is proof that pantry + technique = restaurant food. The sherry vinegar at the end is non-negotiable — that's the light switch.
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
·
Quick-pickled vegetables
Garnish
Flaky salt and cracked pepper
A drizzle of good olive oil
Where it comes from
A little history
A Lenten dish from Seville's tapas bars, with Moorish spicing that predates the tomato's arrival in Spain.
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