📝 About This Recipe
Hailing from the sun-drenched taverns of Seville, this classic Andalusian tapa is a masterclass in Spanish comfort. It features creamy chickpeas and tender spinach bathed in a 'majado'—a traditional thickener made of fried bread, garlic, and aromatic spices that creates a velvety, smoky sauce. This hearty stew is a testament to the beauty of humble ingredients transformed into a soul-warming, vegetarian-friendly masterpiece.
🥗 Ingredients
The Base
- 2 cans (15oz each) Cooked Chickpeas (rinsed and drained, or 3 cups home-cooked)
- 10 ounces Fresh Baby Spinach (washed and roughly chopped)
- 1/4 cup Extra Virgin Olive Oil (Spanish Picual or Arbequina preferred)
The Majado (Flavor Paste)
- 1 thick slice Stale Crusty Bread (torn into small pieces)
- 4 large Garlic Cloves (peeled and sliced)
- 1 teaspoon Whole Cumin Seeds (toasted)
- 1 tablespoon Toasted Almonds (optional, for extra richness)
- 1 tablespoon Sherry Vinegar (Vinagre de Jerez)
Seasoning and Liquid
- 1 tablespoon Smoked Spanish Paprika (Pimentón de la Vera (sweet/dulce))
- 1/2 cup Vegetable Broth (plus more if needed for consistency)
- 2 tablespoons Ground Tomato (tomato purée or finely grated fresh tomato)
- to taste Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Heat the extra virgin olive oil in a large, deep skillet or Dutch oven over medium heat.
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2
Add the torn bread pieces and sliced garlic to the oil. Fry until the bread is golden brown and the garlic is fragrant and toasted, about 3-4 minutes. Do not let the garlic burn.
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3
Using a slotted spoon, transfer the fried bread, garlic, and any loose bits into a mortar and pestle or a small food processor.
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4
Add the cumin seeds, toasted almonds (if using), and a pinch of salt to the bread mixture. Grind or pulse until a thick, coarse paste forms. Stir in the sherry vinegar to loosen the paste and set aside.
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5
In the same skillet with the remaining oil, add the chopped spinach in batches. Sauté until wilted and the moisture has mostly evaporated, about 5 minutes.
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6
Lower the heat and stir in the smoked paprika and tomato purée. Cook for 1 minute, stirring constantly to prevent the paprika from scorching.
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7
Add the drained chickpeas to the skillet. Stir well to coat every chickpea in the paprika-tinted oil.
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8
Add the prepared bread and garlic paste (the majado) and the vegetable broth to the skillet.
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9
Stir everything together thoroughly, mashing a few chickpeas with the back of your spoon to help thicken the sauce further.
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10
Simmer the mixture gently over low-medium heat for 10-15 minutes. The sauce should reduce until it is thick and clings to the chickpeas, not watery.
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11
Taste and adjust seasoning with salt and pepper. If the stew is too dry, add a splash more broth; if too wet, simmer for a few more minutes.
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12
Remove from heat and let it sit for 5 minutes before serving to allow the flavors to fully meld.
💡 Chef's Tips
Use high-quality Pimentón de la Vera; the smoky depth is the signature of this dish. If using canned chickpeas, rinse them thoroughly to remove the metallic brine taste. Don't skip frying the bread—it provides the unique velvety texture that defines the Sevillian style. For a smoother sauce, blend a handful of the chickpeas with the bread and garlic paste. This dish actually tastes better the next day after the spices have had time to penetrate the chickpeas.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or rustic bread to scoop up the sauce. Top with a fried egg or a 6-minute soft-boiled egg for extra protein and richness. Pair with a glass of chilled Manzanilla or Fino Sherry for an authentic tapas experience. Serve as a side dish alongside grilled lamb chops or roasted chicken. Garnish with a few whole toasted almonds and a drizzle of raw olive oil before serving.