🇪🇸 SpainCatalog recipe
Seville's beloved stew of chickpeas and spinach in a thick paste of fried bread, garlic, cumin and smoked paprika.
For 4 servings.
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Fry the bread and whole garlic cloves in the olive oil until deep golden on both sides, then lift them out.
Wilt the spinach in the same pan in batches, then set it aside to drain.
Pound or blend the fried bread and garlic with the cumin, paprika, vinegar and a splash of chickpea liquid into a thick, fragrant paste.
💡 This bread-and-spice majado is the soul of the dish — don't be tempted to skip it.
Return the paste to the pan with the chickpeas and enough reserved liquid to make a loose sauce; simmer 10 minutes.
Fold in the spinach, simmer 5 more minutes until thick and stewy, and season with salt.
Serve hot in shallow bowls with bread, or as a tapa alongside everything else.
💡 A final drop of vinegar just before serving wakes the whole dish up.
This dish carries the Moorish memory of Andalusia in its spicing — cumin, paprika and vinegar over legumes. A Lenten staple for centuries and a fixture of Seville's old tapas bars, it proves that Spain's humblest plates are often its most fragrant.
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