Spanish · beginner
Spanish Andalusian Spiced Chickpea And Spinach Stew
A rich Andalusian tapa featuring tender chickpeas cooked with vibrant fresh spinach, fragrant ground cumin, sweet smoked paprika, and a traditional fried bread picada thickness.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat 1 tablespoon of olive oil in a wide skillet over medium heat and fry the bread cubes and half the garlic until golden brown.
- 02
Transfer fried bread and garlic to a small mortar or processor and grind into a thick spice paste with cumin and 2 tablespoons of water.
- 03
Heat remaining olive oil in the same skillet and gently sauté remaining garlic for 1 minute until fragrant.
- 04
Stir in sweet smoked paprika, cooked chickpeas, and vegetable broth, bringing the skillet to a gentle simmer over medium heat.
- 05
Stir in prepared bread paste to naturally thicken the sauce, followed by fresh baby spinach, stirring until spinach wilts completely.
- 06
Finish with apple vinegar, season with salt and black pepper, and serve warm with warm crusty bread.
A LITTLE KITCHEN KNOW-HOW
Majado Thickening
Grinding fried bread, garlic, and spices together into a paste to naturally thicken stews and add deep flavor.
Notes from the kitchen
- Using fried bread paste is a traditional Andalusian technique called majado that adds velvety body to the stew naturally.
- Original home-cooking adaptation inspired by Spanish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.