This may sound like the sort of thing you would avoid on a menu. At best maybe order as a side dish.
Totally the opposite. This dish shouts out history whilst tasting amazing.
The spinach is enriched with almonds and breadcrumbs. Spiced with cumin and garlic. The chickpeas nutty texture complements the vegetal gloopiness of the spinach.
Often served with some grated boiled egg and toasted bread croutons.
Its a must taste dish down in in Seville.
The recipe is simple yet needs finesse to execute well.
You will need Spinach and chick peas, plus sherry vinegar, stale bread, garlic, olive oil, almonds, tomato and some spices (cumin, paprika, cayenne, S&P)
Toast the almonds and bread (chopped into cubes). Add the garlic spices and some olive oil.
Put this mix into a blender to make a paste.
Wilt the spinach in the pan with a bit of water if necessary. (frozen spinach works well here)
Add the tomato sauce/juice (doesn’t need much) and the almond paste. Amalgamate together then put in the chickpeas.
Done. Serve as it is or dust with paprika, add some chopped boiled egg. Enjoy