This simple vegan dish is a beloved staple in southern Spain, especially around Seville. Brimming with smoky Spanish flavours, it’s quick to prepare and wonderfully versatile. Serve it as tapas with crusty bread to soak up the juices, or as a vibrant side with grilled meat or fish.
Makes about 6 servings as a tapa.
INGREDIENTS
1 tin chickpeas (approx. 500g), drained and rinsed
2 sticks celery, finely chopped
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 bay leaves
Extra virgin olive oil (for frying)
1 tsp ground cumin
Pinch of ground white pepper
1 tsp smoked paprika
Cayenne pepper, to taste
2 cooked artichokes, quartered
1 large bag (about 300g) baby spinach, washed
50ml dry white wine
Toasted pine nuts, for garnish
METHOD
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Heat a generous splash of extra virgin olive oil in a wide pan over low–medium heat. Add the chopped onion, celery and garlic with the bay leaves and sweat gently for about 12–15 minutes until soft and translucent, stirring occasionally to prevent browning.
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Stir in the ground cumin, white pepper and smoked paprika and cook for about 1 minute to release the spices’ aroma.
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Pour in the white wine and simmer until reduced by half, scraping any browned bits from the pan to incorporate the flavour.
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Add the quartered artichokes, drained chickpeas and the washed baby spinach. Gently fold the ingredients together over low heat until the spinach wilts and everything is heated through. Take care not to break up the artichoke pieces.
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Taste and adjust seasoning, adding cayenne pepper to your preferred level of heat. Remove the bay leaves.
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Transfer to a serving bowl, sprinkle with toasted pine nuts and finish with a light drizzle of extra virgin olive oil if desired. Serve warm with fresh bread or as a side.