The first tapas bar Susan and Jason went to in Sevilla went above and beyond the complimentary tapas in Madrid, which never required a fork. We ordered two vermouths, and they were served alongside a hot cazuela with this delicious stew.
It’s a meal on its own, but also makes a great side.
Garbanzos and Spinach
Ingredients
- 1 can garbanzo beans (chickpeas)
- 6 cloves garlic
- 1/2 Pound fresh spinach
- 1 teaspoon sherry vinager
- 2 tablespoons paprika
- 1 pinch saffron
- 1 teaspoon cumin
- 1/4 cup olive oil
- 1/2 cup water or broth
Instructions
- Add olive oil and minced garlic to a skillet on medium-low heat.
- When the garlic is soft and aromatic, add paprika, saffron, and cumin and combine well. Immediately add sherry vinegar and 1/4 cup water or broth and combine well.
- Drain garbanzos and add to skillet along with spinach. Continue to stir until spinach is wilted, and add remaining broth or more until desired consistency is reached. Simmer 5 minutes.
- Salt to taste and serve hot.