I can’t believe I’ve never made this most traditional dish before now, and it all came about because Kerstin @MsMarmitelover asked if I had a recipe for espinacas con garbanzos. And well, I could have found all kinds of recipes that sounded good, but knowing Kerstin, she would want a tried and tested one. So when my friend Fede @Lerele sent me a photo of a recipe on Twitter and said it was the best spinach he’s ever had… well I had to try it.
The first time I made this I didn’t quite have all the right ingredients. Rather than a large bunch of fresh spinach I had baby spinach leaves, and instead of garbanzos cooked in a puchero I just had some in a jar. Also, I only had fresh bread from the bakery, not the day-old stuff the recipe called for. But it still turned out great. I’ve since made it a few times with mostly the “proper” ingreadients. The recipe below is Fede’s recipe, with a few of my own adjustments. Another modification was using my little blender since I don’t have a mortar and pestle. And it was even better a couple of hours later once it had cooled off – amazing flavour. I have to say that Fede was right – great recipe.
Ingredients and instructions below…
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So this isn’t a lot different (preparation wise) from my other pollo al ajillo recipe, other than I use amontillado sherry rather than fino sherry. Also, in this recipe I have opted for the more traditional skin-on, bone-in chicken pieces, using everything but the breasts (you could add those too if you like, but you’d need a way bigger pan, or use two). So it does actually ends up quite different flavour-wise. But it’s an easy-to-make one pan meal that you can serve with rice or potatoes. I actually like it just on its own with a side of veggies.
