The "landmark" of Sevillian gastronomy

Like other vegetarian specialties, it is traditionally considered part of the typical tapas for the spring days of our Holy Week, Semana Santa. With a taste of the soups of Sevillian traditional cuisine, with Sephardic origins and the special mix of spices, the simple spinach and the popular chickpeas wisely combine to offer one of the most clearly historical and emblematic tapas of the city, a true gourmet find.

espinacas con garbanzos
Ingredients
  • ¼ kg cooked chickpeas
  • 400 gr spinach
  • 1 tablespoon sweet paprika
  • 1 tablespoon ground cumin
  • 2 loaves white bread, sliced
  • Olive oil
  • Vinegar
  • 1 dried chilli pepper
  • 3 cloves garlic
  • Salt
Elaboration

Fry in three or four slices of white bread in a frying pan with a couple cloves of garlic, whole and peeled.

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When the slices are golden and crunchy, remove the garlic and bread and reserve the oil in the pan.

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Mash and crush the bread in a mortar with cumin, the chili (or cayenne), garlic and crispy bread (keep a few slices aside for garnish), salt and a splash of wine vinegar.

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Briefly fry in the frying pan with the same oil and pass it to a clay pot to put on the stove together with a spoonful of good sweet paprika and the chickpeas (already cooked with water, onion and bay leaf).

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Slowly sauté and add the spinach, clean and chopped. Stir. Add some slices of the toasted bread that we set aside as an adornment. Serve hot.

Interesting restaurants

El Rinconcillo

C/ Gerona, 40 | C/Alhóndiga, 2

954 223 183

Las Piletas

C/ Marqués de Paradas,28

954 22 04 04

Modesto

C/ Cano y Cueto, 5

954 41 68 11

Bodeguita Antonio Romero

C/ Antonia Díaz,19

954 22 39 39

Bodeguita Romero

Calle Harinas, 10

954 22 95 56

Los Cuevas

C/ Virgen de las Huertas,1

954 27 80 42

Casa Ruiz

C/ Francos,59

954 22 87 80

Las Teresas

Calle Santa Teresa, 2

954 21 30 69

Bar Europa

C/ Siete Revueltas,35 (Plaza del Pan)

954 21 79 08

El Caserío

C/ Acetres,7

954 22 64 36

Bar Oliva

C/ San Jacinto, 73 (Triana)

954 33 86 90