While the incense begins to burn and the brotherhoods warm up their engines before setting off to procession during Holy Week, the stoves do not lose rubble to also give light and tune body and soul with the most typical flavors of Lent.
It is evident that the cod recipes, the quintessential fish of these dates, take the cake. Impossible to forget dishes like the vigil stew. However, today we bring a typical recipe from Andalusian cuisine—specifically from the Sevillian taverns—that is very similar and that once again has the legumes as protagonists.
We are talking about the mythical chickpeas with spinach, an easy, quick preparation that has spread from Seville to all of Andalusia, and the same goes for a tapas that solve a meal any day of the week.
The advantage of this dish, as is evident, is that we can start it with jarred legumes and frozen spinach. Therefore, the recipe is not only simple, but it is also cheap and allows us to get out of more than one trouble when we don't know what to cook but we have the freezer and the pantry as allies.
Obviously, you can make it with fresh spinach, since the operation will be the same. The only mystery of the recipe is to cook them, already chopped, and then reserve them before cooking them completely. Meanwhile, we start a unique stir-fry that begins with a few lightly toasted garlic cloves.
Then we put them in a blender glass along with a slice of toast, crushing everything along with the cumin, coriander, paprika, white pepper, tomato sauce and a pinch of salt, then emulsifying everything with vinegar, water and a splash of oil.
Back in the pan, sauté the chopped spinach briefly, add the majada, cooking it for a couple of minutes and we integrate the cooked chickpeas, letting everything mix well for five minutes and it will be ready to serve. As an extra note, to taste, you can add a hard-boiled egg.
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In DAP | Recipes with legumes