Sevillian Spinach and Chickpeas with Cumin-Paprika Sofrito

Why You’ll Love This Recipe

• Classic Sevillian tapa with deep, smoky paprika and cumin aromas.
• Ultra-creamy without dairy thanks to a simple fried-bread thickener.
• Weeknight-friendly: ready in 45 minutes using canned chickpeas.
• Even better the next day—perfect for make-ahead meals and gatherings.

Grocery List

• Produce: Fresh spinach (16 oz), garlic, flat-leaf parsley (optional garnish)
• Dairy: None
• Pantry: Extra-virgin olive oil, day-old crusty bread, canned chickpeas, sherry vinegar, Spanish smoked paprika (dulce and optional picante), ground cumin, tomato paste, kosher salt, black pepper

Full Ingredients

For the bread-thickener (majao)

• 2 thick slices day-old crusty bread (about 70 g), cut into 1-inch cubes
• 3 garlic cloves, thinly sliced
• 1 tsp ground cumin
• 1 tsp Spanish smoked paprika (pimentón dulce)
• 1 1/2 tbsp sherry vinegar
• 1/2–2/3 cup warm water (as needed)
• 1/2 tsp kosher salt

For the sofrito and base

• 5 tbsp extra-virgin olive oil, divided (start with 3 tbsp, then 2 tbsp)
• 3 garlic cloves, thinly sliced
• 1 tbsp tomato paste
• 1/2 tsp Spanish smoked paprika (pimentón dulce), plus 1/4 tsp pimentón picante (optional)

For the greens and chickpeas

• 16 oz (450 g) fresh spinach, roughly chopped if large leaves
• 2 (15 oz / 425 g) cans chickpeas, drained and rinsed
• 1/4–1/2 tsp kosher salt (to season spinach)
• 1/2–3/4 cup warm water or chickpea cooking liquid (to adjust consistency)
• Freshly ground black pepper, to taste

To finish and serve

• 1 tsp sherry vinegar
• Extra-virgin olive oil, for drizzling
• Chopped flat-leaf parsley and a pinch of smoked paprika, optional garnish
• Toasted country bread, for serving

Step-by-Step Instructions

Step 1: Fry the bread and garlic

Heat 3 tbsp olive oil in a large skillet over medium heat until shimmering (about 350°F/175°C if using a thermometer). Add the bread cubes and fry, stirring occasionally, until deep golden and crisp, 3–4 minutes. Reduce heat to medium-low, add 3 sliced garlic cloves, and cook just until light golden and fragrant, 30–45 seconds. Transfer bread and garlic to a blender or food processor, leaving as much oil as possible in the pan.

Step 2: Blitz the bread-thickener (majao)

To the blender, add cumin, 1 tsp smoked paprika, sherry vinegar, 1/2 tsp salt, and 1/2 cup warm water. Blend until very smooth and thick—about the texture of hummus. If needed, add 1–3 tbsp more warm water to loosen. Set aside; this paste will make the sauce creamy without dairy.

Step 3: Build the sofrito

Return the skillet to medium heat and add the remaining 2 tbsp olive oil. Add the remaining 3 sliced garlic cloves and cook until just golden at the edges, 60–90 seconds. Stir in the tomato paste and cook, stirring, for 1–2 minutes to caramelize slightly. Sprinkle in the remaining 1/2 tsp smoked paprika and the optional 1/4 tsp picante; toast for 10 seconds (do not let the paprika scorch or it will taste bitter).

Step 4: Wilt the spinach

Add the spinach in batches with 1/4–1/2 tsp salt, tossing with tongs as it wilts (2–3 minutes). Allow excess moisture to evaporate so the pan is mostly dry; if the spinach releases a lot of liquid, cook a minute longer to concentrate the flavors.

Step 5: Add chickpeas and simmer with the bread paste

Add the chickpeas to the skillet and toss to combine. Spoon in the bread-garlic paste and pour in 1/2 cup warm water (or chickpea liquid). Bring to a gentle simmer—small bubbles around the edges, roughly 185–195°F/85–90°C—and cook, stirring often, until the sauce is thick, glossy, and clings to the chickpeas and spinach, 5–8 minutes. Add more warm water a splash at a time if it gets too thick; you’re aiming for a creamy, spoonable stew.

Step 6: Finish, rest, and serve

Taste and adjust seasoning with salt and black pepper. Stir in 1 tsp sherry vinegar to brighten. Turn off the heat and let the pan rest for 5 minutes—the sauce will thicken slightly. Drizzle with a thread of good olive oil and garnish with chopped parsley and a pinch of smoked paprika if you like. Serve warm with toasted country bread. To hold for service, keep covered at 200°F/95°C for up to 30 minutes, loosening with a splash of water as needed.

Pro Tips

• Golden, not burnt: Garlic and paprika can turn bitter if scorched. Keep the heat moderate and toast spices for only a few seconds.
• Control the creaminess: The bread paste continues to thicken as it cools. Reserve extra warm water to thin to your perfect consistency at the end.
• Spinach options: Fresh is classic. If using frozen spinach, thaw and squeeze very dry; use about 12 oz (340 g).
• Dried chickpeas upgrade: Soak 1 cup (200 g) overnight, then simmer in fresh water with a bay leaf until tender, 60–90 minutes. Use the cooking liquid in place of water for more depth.
• Quality paprika matters: Seek out Pimentón de la Vera (dulce) for authentic smoky sweetness.

Variations

• With almonds: Fry 2 tbsp blanched almonds with the bread and blend into the paste for a nutty, traditional twist.
• Tomato-forward: Add 1/2 cup crushed tomatoes with the tomato paste and reduce 3–4 minutes before adding spinach.
• Greens swap: Use chopped Tuscan kale or chard (12–14 oz). Sauté 5–7 minutes before adding chickpeas to ensure tenderness.

Storage & Make-Ahead

Refrigerate in an airtight container for up to 4 days; flavor deepens overnight. Reheat gently over low heat with a splash of water to loosen. Freeze up to 2 months; thaw in the refrigerator and reheat as above. The bread paste (majao) can be made 3 days ahead and refrigerated in a covered jar.

Nutrition (per serving)

Approximate values for 1 of 4 servings: 400 calories; 17 g fat; 48 g carbohydrates; 13 g fiber; 16 g protein; 820 mg sodium (varies with salt). Calculated with 5 tbsp olive oil and canned chickpeas rinsed.