Oriental Spinach by Stephie
This is my free interpretation of a traditional recipe you find in Sevilla, a spinach tapa with a strong oriental twist that reminds you at each bite, that Spain is a land where great civilizations and cultures got together one day (several centuries actually!) and shared everything. Spinach and chickpeas are traditional vegetables in Spain, the cumin and spices are definitely from North Africa Muslim and Jewish. The origin of this dish is not clear, but you can easily read the history of Andalusia in it.
I love the mix of ingredients, and yesterday night I just made an easy and quick version to feel in Sevilla again for a moment!
For 4 persons, you need:
- 500 grs of fresh spinach
- 400 grs of cooked chickpeas
- 1 handful of raisins
- 1 pinch of cumin seeds and ras-el-hanout and little bit of cinnamon
- 1 tbs. of olive oil
- salt and pepper
Clean the spinach leaves with water in order to drain away the sand. Drain the chickpeas and rinse it with cold water.
In a fried-pan, put the olive oil at medium heat. Place the chickpeas and the spinach, let it cook for 10/ 15 minutes. When the spinach starts to be cooked, add the raisins, cumin and ras-el-hanout, salt and pepper. Stir and let cook 5 more minutes.
Place in a nice plate and serve straight away with fried pan or with other tapas. I really love the taste of the spices and the mix of textures of the chickpeas and spinach. The sweet hint of the raisin and cinnamon balances the rough taste of both vegetables.
I hope you will enjoy it!
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