Southern Spain’s best-kept secret
Espinacas con garbanzos is a hyper-regional dish native to Seville with strong Moorish influence that’s substantive and full of flavor.
Briefly simmering canned chickpeas (uniformly tender, well seasoned and convenient) in a combination of chicken broth and chickpea canning liquid tenderized them and infused them with savory flavor.
A picada (a paste of garlic and bread cooked in plenty of olive oil) thickened and seasoned the sauce. Smoked paprika and Moorish spices such as cumin, cinnamon and saffron imbued the picada with heady aromas, and tomatoes and vinegar boosted its tang.
Thawed frozen chopped spinach was perfect here; already fine and tender, it dispersed beautifully throughout the dish and provided plenty of surface area to hold the juices in place.
Espinacas con Garbanzos (Andalusian Spinach and Chickpeas)
Serves 4 as a main dish
1 loaf crusty bread
2 (15-ounce) cans chickpeas (1 can drained, 1 can undrained)
1 1/2 cups chicken broth
6 tablespoons extra-virgin olive oil, divided
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