📝 About This Recipe
Transport your kitchen to the sun-drenched tapas bars of Seville with this soul-warming classic. This traditional Andalusian dish transforms humble chickpeas and fresh spinach into a luxurious masterpiece using a 'majado'—a rich paste of fried bread, garlic, and aromatic spices. It is a smoky, earthy, and incredibly silky stew that proves how a few simple ingredients can create profound depth of flavor.
🥗 Ingredients
The Majado (Flavor Base)
- 4 tablespoons Extra virgin olive oil (high quality Spanish oil preferred)
- 1 slice Stale crusty bread (about 1-inch thick, torn into pieces)
- 4 large Garlic cloves (peeled and smashed)
- 1 teaspoon Whole cumin seeds
- 10 pieces Toasted almonds (optional, for extra richness)
- 1 tablespoon Sherry vinegar (Vinagre de Jerez)
The Main Stew
- 2 cans (15oz each) Cooked chickpeas (rinsed and drained, or 3 cups home-cooked)
- 10 ounces Fresh baby spinach (washed and roughly chopped)
- 1.5 teaspoons Spanish smoked paprika (Pimentón de la Vera (dulce or agridulce))
- 1 tablespoon Tomato paste
- 1/2 cup Vegetable or chicken broth (adjust for desired consistency)
- 1/2 teaspoon Ground coriander
- 1 teaspoon Kosher salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat until shimmering.
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2
Add the torn bread pieces and whole garlic cloves to the oil. Fry them for 3-4 minutes, turning occasionally, until the bread is golden brown and crispy and the garlic is fragrant and softened.
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3
Using a slotted spoon, transfer the fried bread, garlic, and any loose toasted bits to a mortar and pestle or a small food processor. Leave the flavored oil in the pan.
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4
To the mortar or processor, add the cumin seeds, toasted almonds (if using), and the sherry vinegar. Grind or pulse until a thick, uniform paste forms. This 'majado' is the secret to the dish's body and flavor.
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5
Return the skillet with the remaining oil to medium-low heat. Stir in the smoked paprika and tomato paste, cooking for just 30-60 seconds to wake up the spices without burning them.
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6
Add the fresh spinach to the skillet in batches. It will look like a lot, but it will wilt down quickly. Stir constantly until the spinach has collapsed and released its moisture.
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7
Add the drained chickpeas to the pan along with the ground coriander, salt, and pepper. Toss well to coat every chickpea in the paprika-spinach mixture.
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8
Stir in the prepared 'majado' paste and the broth. Use your spoon to incorporate the paste thoroughly so it emulsifies with the liquid to create a creamy sauce.
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9
Lower the heat to a simmer and cook for 10 minutes. This allows the chickpeas to absorb the flavors and the sauce to thicken to a stew-like consistency.
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10
Taste and adjust seasoning. You may want an extra splash of sherry vinegar for brightness or more salt to bring out the earthiness.
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11
The final texture should be moist and thick, not soupy. If it's too dry, add a tablespoon of water or broth; if too wet, simmer for another 2 minutes.
💡 Chef's Tips
Use high-quality Pimentón de la Vera; the smoky depth is non-negotiable for an authentic taste. Don't skip the fried bread! It acts as a natural thickener and provides a unique toasted flavor you can't get from flour. If using canned chickpeas, rinse them very thoroughly to remove the metallic 'tin' taste. For the best results, make this a few hours ahead or even the day before; the flavors deepen significantly as it sits. If you prefer a spicier kick, use 'Pimentón Picante' (hot smoked paprika) or add a pinch of red pepper flakes to the oil.
🍽️ Serving Suggestions
Serve warm in traditional terracotta cazuelas for an authentic Spanish presentation. Pair with thick slices of toasted sourdough or a crusty baguette to mop up the savory sauce. Top each serving with a halved hard-boiled egg for a traditional protein boost. Serve alongside a chilled glass of dry Manzanilla or Fino Sherry. Accompany with a side of salty Marcona almonds and Manchego cheese for a complete tapas spread.