Espinacas con Garbanzos Sevillanas (Andalusian Cumin & Smoked Paprika Chickpeas with Spinach) – Authentic Spain Recipe
Ancient Moorish-Andalusian tapa from Seville scented with toasted cumin, smoked paprika, and sherry vinegar.
- Country of Origin
- 🇪🇸 Spain (Southern Europe, Europe)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender chickpeas, Fresh spinach leaves, Crispy olive-oil fried bread croutons, Toasted cumin seeds, Spanish smoked pimentón
Ingredients for Espinacas con Garbanzos Sevillanas (Andalusian Cumin & Smoked Paprika Chickpeas with Spinach) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender chickpeas, prepped into bite-sized pieces
- 1.5 cups fresh spinach leaves, washed and trimmed
- 1 cup crispy olive-oil fried bread croutons
- 1 medium onion and 3 cloves garlic, finely minced with toasted cumin seeds
- 1.5 tbsp traditional Spain seasoning (Spanish smoked pimentón, 5 cloves garlic, sherry vinegar splash, olive oil)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender chickpeas for 5 minutes.
- Add minced onion, garlic, toasted cumin seeds, and Spanish smoked pimentón, 5 cloves garlic, sherry vinegar splash, olive oil, stirring for 2 minutes until deeply aromatic.
- Add fresh spinach leaves and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in crispy olive-oil fried bread croutons right before serving warm.