I never get tired of this recipe. Perhaps because this is comfort food at its best. An earthy, filling, warm and flavoursome veggie stew that if eaten at lunchtime will make you feel like having a siesta straight after you’re done with it.
As Spaniards would say, this dish is ‘bueno, bonito y barato’, which translates as ‘good, beautiful and cheap’. It couldn’t more true. Like many other peasant recipes from Southern Spain, this chickpeas and spinach are a fine example of how to make the most of simple and humble ingredients.
Yes, it has an unquestionable Middle East influence. In fact, there were the Persians who brought spinach and Phoenicians who first imported chickpeas to Spain. Yet after so many centuries, we can truly say that this is now a very traditional Andalusian dish.
You can find this recipe in tapas bars all over Andalusia. Although in all honesty, we’ve never had a better version of it than during our trips to Seville, and more specifically to some corner bars in the stunning working class neighbourhood of Triana.
Give it a go and we guarantee you that it won’t be the last time you cook it. And in the very remote case you’re still not 100% convinced about it, just read this wonderful article about the science-back health benefits of spinach by Helen Nichols and we promise you’ll be cooking this recipe straight away!