It is one of the most traditional dishes of the Sevillian gastronomy and, although in Lent it shines in all its splendor, it is usually enjoyed throughout the year. Spinach with chickpeas is one of the most demanded tapas of El Rinconcillo, which continues to elaborate with the usual recipe and continues to delight palates from around the world.

Film stars such as Harrison Ford and his wife, Calista Flockhart, among others, have visited El Rinconcillo and have not gone to try spinach with chickpeas, a hit on the menu. The quality of the chickpeas, spinach and oil, as some of the secrets of this popular dish from El Rinconcillo.

Tasting spinach with chickpeas takes us to the Andalusian kitchen, but how do they get to spinach with chickpeas? According to experts, a first theory tells us about the particularity of the kitchen that was made in Al-Andalus. As some specialists in medieval history detailed, forced by the high temperatures, the Andalusians tended to elaborate a kitchen with spices. The difficult preservation of meats, fish and even vegetables makes these recipes go spicy. An inheritance that we have received in traditional cuisine.

In those old Andalusian recipes the first combinations between vegetables and legumes are mentioned, which probably resulted in the mixture of Persian spinach with chickpeas, a nutritious, inexpensive dish, which regained its essence with the arrival of the Catholic Lent, which did not allow eating eat during the vigil.

With spinach and chickpeas we are faced with a typical Andalusian recipe, which refers to the cuisine of the people who prepared it not only during the vigil. It is one of the most traditional tapas in Seville and as many say, El Rinconcillo could not be called “The place where you eat the best spinach with chickpeas from Seville“.