Garbanzos con Espinacas is a “raciones” dish from Seville, very popular during Lent. The addition of dried fruits, in this case raisins, is a reminder of the Arab influence in the Andalusian cuisine. Best of all it can be prepared within 30 minutes – muy conveniente!
Raciones or media raciones can be ordered after having some tapas and drinks, just in case you are still hungry. These are larger dishes which – similar to tapas – are often shared with friends. Garbanzos con Espinacas can serve as a light lunch on its own, with a crusty bread and a glass of wine.
Servings: 4
Time: 30
Ingredients:
- 2 cans of chickpeas of 15 oz (425 g) each (weight includes liquids)
- 12 oz (340 g) baby spinach leaves
- 4 Tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 large ripe tomato, peeled, seeded and coarsely chopped
- 2 tsp smoked Spanish paprika, sweet or hot
- 1 tsp cumin or to taste
- pinch of ground cloves
- 2 Tbsp sherry vinegar or red vinegar
- salt and freshly ground pepper
- 1/4 cup (40 g) golden raisins
Preparation:
Wash spinach leaves and leave it to dry in a colander while you prepare the rest of the ingredients.
Drain canned chickpeas and save the chickpea liquid. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add onions and cook for about 5 minutes. Reduce heat to medium and add the garlic and tomatoes. Cook for 10 minutes longer or until the tomatoes are softened and begin to fall apart. Add smoked paprika, cumin, ground cloves, salt and pepper. Stir until combined. Add the chickpeas, half of the chickpea liquid and the raisins. Simmer for 5 minutes longer or until chickpeas are to your liking.They should be soft, but not falling apart.
Add the spinach leaves and cook just until spinach is slightly wilted. Add the sherry or red vinegar and more chickpea liquid to obtain a soupier consistency, if you like. Adjust seasonings. Drizzle with the remaining 2 tablespoons of olive oil and serve.
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