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.
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.
- 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