Espinacas con Garbanzos (Seville Spinach and Chickpeas)
A famous Seville tapa of garlicky chickpeas wilted with spinach, cumin, smoked paprika and sherry vinegar. Ready in 25 minutes.
- Time25 min
- LevelEasy
- Costabout £1.05 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Warm the oil in a large, deep frying pan over a medium heat. Add the garlic and fry for 1 minute until pale gold. Do not let it brown.
1 min - 2
Stir in the cumin, paprika and tomato purée and cook for 1 minute.
- 3
Add the chickpeas and water. Simmer for 8 minutes, crushing a few chickpeas with the back of the spoon to thicken the sauce.
8 min - 4
Add the spinach in handfuls, stirring until each lot wilts. Cook for 3 to 4 minutes until it is soft.
4 min - 5
Stir in the vinegar and salt, taste and add more of either if needed. Serve warm or at room temperature.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.