Andalusian spinach with chickpeas (Espinacas con garbanzos) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 388) by Anya Von Bremzen

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Notes about this recipe

  • veronicafrance on February 13, 2018

    I first had this classic tapa in Seville. It sounds quite uninspiring, so I was amazed at how delicious it was. Decided to try it at home with some excellent spinach from our veggie box, and it was just as good as we remembered.

  • L.Nightshade on August 15, 2015

    For some reason Mr. NS keeps coming home with armloads of rainbow chard, so into this dish it went. I did not use the bread given as an option. Once upon a time, Mr. NS made the spinach and chickpea dish from Moro, and I have to say that we liked this version better. Interestingly, it tastes and smells more Moroccan than the Moro version. It’s wonderfully aromatic and flavorful, and I’ll stick to this recipe from now on. http://chowhound.chow.com/topics/1020809?commentId=9685819#9685819

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