Seville Spinach and Chickpeas, Espinacas con Garbanzos de Sevilla
This espinacas con garbanzos recipe simmers fresh spinach and chickpeas in olive oil with garlic, sweet paprika and cumin, thickened the old Seville way with a little bread — no egg, no dairy. One serving is about 225 g.
Espinacas con garbanzos is one of the oldest tapas of Seville, a dish with roots in the Moorish kitchens of Andalusia, where chickpeas, spinach and cumin were everyday foods. The Seville version is thickened with fried bread pounded to a paste — the migas trick — and sharpened with sherry vinegar. It is still served in the city's bars as a tapa, often with a glass of fino sherry, and it is naturally vegan when made with olive oil alone and no egg on top.
Pairs well with: Serve with crusty bread and a glass of dry sherry or a simple green salad.
Provenance
Spain
Seville Tapa Classic
Mediterranean & Italy
Time Dedication
40m
15m prep • 25m cook
Batch Yield
4 Servings
394 kcal per serving
1 serving ≈ 225 g
Technical Skill
Easy
Easy (One Pan)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Prime Metabolic Fit
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
Seville Tapa Classic
Photo: Xemenendura, CC BY-SA 3.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $2–3 per serving at home (USD)
A Seville tapa classic: spinach and chickpeas in a garlicky paprika sofrito, thickened with bread, made with olive oil only.
Execution Methodology & Culinary Technique
Prep Stage: Wash the Spinach, Make the Paste
15 Mins • Prep Work
Wash the spinach in two changes of water until no grit remains, then shake it dry. Dice the onion, slice the garlic and tear the stale bread into pieces. Measure out the paprika, cumin, vinegar and water so the sofrito comes together without pausing.
Maestro Tip: Spinach holds a surprising amount of grit — wash it properly or the whole dish tastes sandy.
6 Mins Medium heat, about 175°C (350°F)
Heat half the olive oil in a wide pan, fry the bread pieces for 2 minutes until golden, then add half the garlic and cook for 1 minute more. Tip everything into a mortar or small blender with a splash of water and pound to a thick paste.
This bread paste is the old Seville thickener — it gives the dish its body without any cream or egg.
Done when: A thick, pale-gold paste that smells of garlic.
6 Mins Medium heat, about 175°C (350°F)
Heat the remaining oil in the same pan, cook the onion for 4 minutes until soft, then add the rest of the garlic, the paprika and the cumin and cook for 1 minute, stirring constantly.
Paprika burns in seconds and turns bitter — keep it moving and have the spinach ready to go in.
Done when: Onions soft and golden; the pan smells warmly of paprika and cumin.
5 Mins Medium-high heat, about 200°C (400°F)
Add the spinach to the pan in big handfuls, letting each batch wilt before adding the next. Season with salt and stir until all the spinach has collapsed.
Fresh spinach looks like a mountain and cooks down to almost nothing — do not be alarmed by the pile.
Done when: All the spinach is wilted, dark green and glossy.
10 Mins Low simmer, about 95°C (200°F)
Stir in the chickpeas, the bread paste and the water. Simmer gently for 8 minutes until the sauce thickens and coats the chickpeas, then stir in the sherry vinegar and taste for salt.
The vinegar goes in last — it lifts the whole dish and keeps the spinach tasting fresh.
Done when: A thick, brick-red sauce clinging to the chickpeas and spinach.
Finishing Touches & Plating
Spoon into bowls, drizzle with a little extra olive oil, and serve warm with crusty bread.
Nutritional Physiology & Benefits
Energy
394
kcal / serving
Protein
17g
Complete AA
Carbs
47g
Complex
Fats
16g
Healthy
| Energy | 394 kcal |
| Protein | 17 g |
| Carbohydrates | 47 g |
| Fat | 16 g |
| Fibre | 13.7 g |
| Sugar | 8.0 g |
| Sodium | 470 mg |
| Energy | 175 kcal |
| Protein | 7.4 g |
| Carbohydrates | 20.8 g |
| Fat | 6.9 g |
| Fibre | 6.1 g |
| Sugar | 3.5 g |
| Sodium | 209 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: The spinach supplies vitamin K, vitamin A, folate and iron, the chickpeas add protein and fibre, and the olive oil brings vitamin E.
Fibre-Rich and Filling
About 13 g of fibre per serving from the chickpeas and spinach helps the meal feel satisfying without being heavy.
Iron and Folate from Spinach
Spinach is a source of iron, folate and vitamin K, and the vitamin C in the dish helps the body use the iron.
Plant Protein from Chickpeas
The chickpeas bring about 16 g of protein per serving with no animal fat at all.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Sides
Crusty Bread
Bread is the traditional partner — it soaks up the paprika sauce and turns the tapa into a lunch.
Vegetables
Simple Green Salad
A crisp salad with lemon dressing gives a fresh, sharp contrast to the warm, earthy spinach.
Drinks
Dry Sherry
A cold glass of fino sherry is the classic Seville pairing — dry, nutty and made for tapas.
Full Menus
Orange Segments
A few orange segments after the meal cleanse the palate with bright citrus.
Complete menu
Espinacas con garbanzos with crusty bread and a green salad, followed by orange segments.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Burning the Paprika
Paprika scorches in seconds and turns the whole dish bitter. Stir it constantly and add the spinach straight away. This is general food information, not medical advice.
Skipping the Spinach Wash
Grit hides in spinach leaves and ruins the texture. Wash in two changes of water until the water runs clear. This is general food information, not medical advice.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
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