Spinach and Chickpeas: Seville's Classic Tapa | The Everyday Food Blog

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Step 1

Serves 4

Step 2

Place a large saucepan on a medium-high heat and coat with roughly 2 tablespoons of olive oil. When the oil is heated through, chuck in the torn chunks of bread and fry until golden brown.

Step 3

Add the diced onion and sauté until it starts to become transluscent, before adding the crushed garlic, cumin powder, paprika, and chilli flakes. Once the spices and garlic become aromatic (roughly a minute), add in the diced tomato and continue to sauté for 2-3 more minutes, until the garlic is golden brown.

Step 4

Transfer the sautéed mixture to a food processor, and add the sherry vinegar. Blitz into a chunky paste, adding olive oil if it seems too thick or dry. Season with salt as necessary.

Step 5

Bring the saucepan back to a medium-high heat and add another 2 tablespoons of oil. Quickly sauté the spinach leaves, and add the chickpeas to the pan once the spinach starts to wilt. Once the spinach has completely wilted, return the spiced onion paste to the pan, coating the chickpeas and spinach liberally. If the mixture seems a bit too wet, cook off the excess liquid.

Step 6

Serve immediately, with a squeeze of lemon juice!