I love the combination of chickpeas and spinach. The recipe below is not authentic, but my adaptation that should be easy enough to produce and not be too far from the real deal.
The first time that I recall seeing the dish was at a Tapas class at the Unlimited Cuisine Company run by Tony Tan in Toorak. Since then we have eaten it on many occasions and saw it cooked in Seville by Ruth Roberts, an Aussie teaching cooking in an apartment with wonderful views of the city.
It is an easy dish to prepare, especially if you "cheat" and use canned chickpeas as Janet Mendel, an expert on Spanish food, does in her recipe for chickpea & spinach stew. I must admit that I often use the canned ones too!!
The dish may have other ingredients added. 1080 Recipes has aversion with salt cod added. The one that I made for the photos had some pork rind added after it had been diced and slowly cooked to give an unctuous finish (but then it wouldn't be accepted by the vegetarians). Don't be afraid to experiment, try different herbs and spices.
It is simple and delicious.
Spinach and chickpeas, Seville style
2/3 cup dried chickpeas (or 1 can drained)
500 g spinach leaves
2 cloves garlic, peeled
1 medium red onion, peeled
3 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 thin slice sour dough bread, roughly chopped
1 teaspoon sherry vinegar
1/2 teaspoon Spanish sweet paprika
salt to taste
Place chickpeas in TM basket and insert into TM bowl. Add 1200ml water and place lid on. Place Varoma on top. Cook chickpeas for at least 1 hour at 100°C on speed 1. While the chickpeas are cooking place the spinach in the Varoma and steam for 3 minutes. Remove and refresh in cold water, drain well and squeeze dry.
Once the chickpeas are cooked, remove basket and drain. Empty the water from TM bowl (but don’t bother washing) and place garlic and onion in bowl. Chop for 15 seconds on speed 7, (I prefer to scrape down contents after each 5 seconds). Add oil and spices (except paprika) and cook for 5 minutes at 100°C on speed 1. Add bread and cook for 3 minutes at 100°C on speed 1. Add vinegar and paprika and blend for 20 seconds at speed 5.
Add chickpeas and spinach to bowl and set for 3 minutes at 100°C on reverse speed soft. Add some water if the mixture appears to be too thick. Check and add salt to taste. Transfer to a serving plate. Serve hot or at room temperature.