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Tapas means "lid" or "top." A piece of bread was put on top of a beverage to cover it. The bread was loaded with toppings. A pintxos or "spike" was put through the open-faced sandwich, to hold it together. Patrons of the bar kept their pintxos so they would know how much they had consumed, and how much to pay the barkeeper.

This Tapas consists of whole grain bread with pork medallions au jus, roasted peppers, tomatoes and cucumber. Just add olives and fried potatoes, and travel to Bilbao in your mind!

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Lombarda Rellena

Makes 4 Servings

1              Medium red cabbage

2 Tbsp    Olive oil

1             Medium onion, finely chopped (about ½ cup)

1             Pound sweet Italian sausage

1             Clove garlic, finely chopped

1 Tbsp    Finely chopped flat-leaf parsley

¼ Cup     Dry red wine

½             Apple, peeled, cored, and cut into ¼ inch pieces

½ Cup     Cooked rice

2             Large eggs, slightly beaten

½ Cup    Beef broth, chicken broth, or water, more if needed

1 Tbsp    Melted unsalted butter

2 Tbsp    Coarsely grated cheese, such as Manchego

Salt and Pepper

1.)    Select and separate 8 of the outer leaves of the cabbage (if the leaves are hard to separate, boil the cabbage head briefly).  Finely chop the rest of the cabbage to make about 2 cups.  Fill a large pot with water and bring to a boil over high heat.  Add the cabbage leaves and cook until tender enough to fold for stuffing.  Do not overcook because the leaves will lose their color. Drain.

2.)    Heat the oil in a large skillet over medium-high heat.  Add the onion and cook, stirring until wilted and transparent, about 5 minutes.  Add the sausage and cook, breaking it up and stirring as it cooks until the sausage is brown.

3.)     Pour off and discard any excess fat from the skillet.  Reduce the heat to medium.  Stir in the garlic, parsley, chopped cabbage, wine, and apple and cook, stirring occasionally about 15 minutes.  Remove from the heat and stir in the cooked rice, salt and pepper.  Mix in the eggs.

4.)    Combine the broth and melted butter and coat the bottom of a roasting pan.  Arrange the cabbage in the pan, seam side down and sprinkle with the cheese.  Bake 30 minutes, adding more broth as necessary.

This was quite good but a little meat intense.  I would rate it a 4 out of 5.  I selected this recipe because I remember making a stuffed cabbage dish with my mother many times as I grew-up.  Here are my recommendations for improving this dish.

-          I boiled the 8 cabbage leaves in two batches.  It still took quite a while for the cabbage to get soft enough to role.  I then cut-out the bottom of the central stem

-          I would reduce the Italian sausage to ½ to ¾ pound and increase the rice to at least 1 full cup and add the entire apple.

-          Manchego cheese is pricey so I googled substitutes and found Asiago.  It worked very well.

A vegetarian substitute that would work well would be replacing the Italian Sausage with a mixture of sautéed mushrooms.

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Pork Loin Stuffed with Spinach, Prunes, and Pine Nuts - Steve

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Pork Loin Stuffed with Spinach, Prunes, and Pine Nuts - Steve

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8               Prunes

¼ Cup      Cranberry or Apple Juice

2 Cups     Spinach, washed and coarsely chopped

4 tsps       Dijon Mustard

2 tsps       Honey

1               Boneless Pork Loin  (1 ½ pound)

¼ Cup       Dry white wine

4 tsps       Pine Nuts, finely chopped

1/3 Cup   Onion, finely chopped

½ Cup      Chicken or vegetable broth

2 Tbls       Olive Oil

Salt

Black Pepper

All-purpose flour for dredging

1.       In as small saucepan, combine the prunes and cranberry or apple juice and bring to a boil over low heat.   Cover and simmer about 15 minutes or until tender.  Meanwhile, place the spinach in a microwave safe bowl, season with salt, cover, and microwave for 4 minutes on Low or until softened (or place in a medium saucepan with water to cover and simmer on the stovetop over low heat about 10 minutes).  Drain and squeeze between dry paper towels.

2.       In a small cup, combine the mustard and honey.  Butterfly the pork by cutting horizontally just far enough so that the meat opens up into one flat piece.  Brush the cut sides lightly with the mustard-honey mixture and season with salt and pepper.  Add the wine to the remaining mustard-honey, mix well, and reserve.

3.       Drain, pit, and coarsely chop the prunes, discarding the cooking liquid.  Arrange the spinach and prunes over one side of the port and sprinkle with the pine nuts.  Close the pork and tie securely lengthwise and crosswise with kitchen string.  Place the flour on a dinner plate.  Season the pork with salt and pepper and dredge in the flour.

4.       Heat the oil in a deep stew pot over medium-high heat.  Add the pork and cook, turning occasionally, until browned on all sides.  Add the onion and cook, stirring, until wilted and transparent, about 5 minutes.  Stir in the mustard-honey mixture, the broth, salt and pepper, cover, and simmer about 45 minutes or until the internal temperature of the pork (not the stuffing) reaches 150 degrees.  Cut the pork diagonally into ¾ inch slices and spoon the sauce over the pork.

I purchased most of the ingredients before searching for the pine nuts. I searched for the pine nuts at three grocery stores without luck.  I found them at a local food Co-Op for $18 per package. I elected to use walnuts ($1.00 in the bulk section) instead of pine nuts.  I was told pine nuts should be available as a bulk item shortly.

This was so good, I may make it again as soon as I’m finished eating what I have left.  It is that good.  Next time I hope to find pine nuts.  I would add additional spinach and cut the pork loin thinner to have more surface area to put the mixture before I roll it up.  I purchased prunes that were pitted and could have avoided simmering in apple juice.  Very easy recipe to make.  This was the first time I’ve butterflied a pork loin and I loved it.  I may search for other recipes that include butterflying a pork loin.  Be carful not to overcook the pork. Oh ... the sauce in the pan to spoon over the port is delicious.

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3 Cups          Butter (Lima) Beans

1#, 2oz.        Clams

1 ½ Tbsp      Butter

Bunch           Scallions, chopped

4 Cloves       Garlic, finely chopped

1 Tbsp          Flour

1 Cup           White wine

3 Tbsp          Parsley, finely chopped

Salt

This recipe began by soaking the beans overnight and then cooking them for 3 hours.  It also suggested you could buy canned beans instead, which is what I did.

Heat the beans and juice in a sauce pan until heated through.

Put the clams in a large bowl and cover with cold salty water for 1 hour moving them around from time to time with your hands.  This will help the clams to open and release any sand.  My fish monger stated that his clams were clean and I could skip this step.

Melt the butter in a fry pan with the olive oil over medium heat.  Add the scallions and cook until soft, then add the garlic and after a minute add the flour.  Stir it constantly for 2 minutes to toast the flour, then add the white wine.  Add the clams along with a couple of spoons of the juice of the beans plus the parsley.  Cover.

Once the clams are open, add in the beans and stir together.  Season to taste.  If any clams do not open discard.

This was good, not great. I didn't remember you still have to remove the meat from the shells so it was a little tedious.

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Ingredients:
▢3 tablespoons olive oil , divided
▢4 cups vegetable broth , low sodium
▢1 teaspoon saffron threads
▢1 medium onion , diced
▢1 red bell pepper , cut into strips
▢5 cloves garlic , chopped, minced or crushed
▢1 large tomato , diced (sub ½ cup canned)
▢1 ½ cups Bomba Rice (sub arborio rice)
▢1 teaspoon smoked paprika
▢½ teaspoon sweet paprika
▢1 teaspoon sea salt , more to taste
▢Fresh cracked pepper , to taste
▢2 sprigs fresh thyme (sub 1 teaspoon dried)
▢¾ cup frozen peas , thawed

Instructions:
1. Add vegetable broth in a medium saucepan over medium-high heat. Break up the saffron and add it to the broth. When it begins to simmer, give it 1 minute, and then lower the heat just to keep it warm.
2. Heat 2 tablespoons of oil in a 12-inch Paella Pan (or something similarly sized) over medium heat. Once heated, add the onions and peppers. Sauté until softened and lightly browned, about 3-5 minutes.
3. Add the garlic and sauté for 1 minute.
4. Now add the tomatoes, smoked paprika, and sweet paprika. Sauté for 1-2 minutes. (if using dried thyme, add it with this step)
5. Add the rice and remaining 1 tablespoon of oil to the pan. Stir to coat well. Cook for 1 minute to lightly toast the rice and incorporate flavors. Move around occasionally to prevent sticking.
6. Add the fresh thyme and slowly pour in broth. Add salt and pepper. Do not stir after this point or it will release starches and cause creamier rice. Turn the heat to medium-high and bring the broth to a heavy simmer for 1-2 minutes.
7. Now turn the heat down (between medium-low and medium heat) to a mild simmer. You want to see movement in the pan while the broth is cooking down (don't boil though). Simmer for 15-20 minutes until rice is al dente. Rotate the pan on the burner 1-2 times during cooking for even heat distribution.
8. Once the broth is nearly cooked off, you will need to pay close attention to the socarrat forming on the bottom of the pan (the golden rice crust). You will start to hear a snap, crackle, and pop, along with smelling a nutty aroma. This should take 1-2 minutes to form. Stick a fork or spoon straight to the bottom to test if it's forming. (If it smells like it's burning, remove from heat immediately).
9. Remove the pan from the heat. Add the peas to the top of the rice (don't mix in). Cover the pan with foil and let the paella rest for 5-8 minutes. Top with fresh-cut parsley, cracked pepper and side with lemon wedges to serve.  Enjoy!

Note 1: Saffron is expensive! I bought some off of Amazon for $8.50.
Note 2: I encourage you to put lots of cracked pepper and fresh lemon on at the end!
Note 3: I forgot to thaw the peas - don't forget!
Note 4: We served this with sparkling Sav Blanc, and it was delish!
Note 5: We also served this with crusty bread from the grocery's bakery and our guests brought a side salad. Great meal! (8/10)

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Spanish Pork w/Orange & Poppyseed Dressing  - Maureen & Ray Serves 4

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Spanish Pork w/Orange & Poppyseed Dressing  - Maureen & Ray Serves 4

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Talk about last minute!

For meat:
1 tsp cumin
1 Tbsp smoked paprika
Zest and juice of 1 orange
1/3 C tomato Sauce (ketchup)
1/3 C maple syrup
2 - 1# each Pork tenderloins trimmed and cut in half.
Combine all ingredients in ziplock bag and shake well to coat the pork.  Marinade in the refrigerator at least 1 hour or overnight turning occasionally.

For Orange & Poppyseed Salad
2 oranges -Zest the rind of one of them and set aside in a small bowl.  Peel both of them, halve and slice the flesh
3 Lebanese Cucumbers (smaller cylindrical shape with dark green smoother skin, white flesh and crisp texture) halved lengthwise, seeds removed and sliced
1/4 C Coriander leaves (cilantro)
2 long red chilies, seeds removed and finely chopped (we did not use these but rather 3 red Fresno peppers - similar size and just a little spicier than jalapeños) We think the long red ones were probably too hot)

For Dressing
1/3 C White Wine Vinegar
1/2 C Olive Oil
2 Tbsp Caster Sugar (very fine granulated sugar)
2 Tbsp Poppyseeds

Add the vinegar, oil, sugar and poppyseeds to the zest bowl.  Season well and whisk to combine. Set salad and dressing aside.

Preheat a chargrill pan or barbecue grill on medium-high heat.  Cook the pork, turning for approximately 12-15 minutes until blackened on the outside and cooked through.  Set aside loosely covered with foil for 5 minutes to rest and then slice.
Divide the salad mixture among 4 plates, top with sliced pork and drizzle with the orange and poppyseed dressing.

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Made this last night! A vegetarian side dish. We loved it. A couple of things to mention. The “paste” of bread crumbs isn't really a paste but a crumbly mixture. Just get it moist enough to stick together when pressed between your fingers. I also rolled the garbanzo beans around in the skillet over medium heat with some more of the cumin, cayenne and some salt and pepper to get a little toasty. I did two 5 oz bags of spinach and could have used more. When wilting the spinach I should have used less olive oil and I got the pan too hot and the oil spattered. With subsequent batches I wilted the spinach over med heat with some water. It is worth seeking out the Marcona almonds. They are softer and sweeter than ours. I found them at Whole Foods already roasted. Definitely give the finished dish a drizzle of olive oil and a light dusting of smoked paprika before you eat it. We really liked this.

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Spanish spinach and chickpeas (espinacas con garbanzos) is a must-try Andalusian dish that's easy to make at home. This traditional spinach and chickpea stew is popular in Seville, Spain where it's served in all the local tapas bars. It's super simple and quick to prepare - on the table in only 30 minutes!

Delicious spinach and chickpea stew.

It's one of those dishes that you keep thinking about long after you've taken the last bite.
I first ordered espinacas con garbanzos in Seville, convinced by a friend that this simple sounding spinach and chickpea stew was a Spanish culinary masterpiece. Served piping hot, it was as comforting as any homemade stew should be, and I immediately understood her obsession.

Watch how to make espinacas con garbanzos here (1 minute)

Espinacas con garbanzos are a traditional tapa in Seville, especially popular during the chilly winter months and during lent.

But the dish's history goes far beyond Andalusia. Spinach comes from Ancient Persia (modern Iran), where Arab traders got their hands on it and eventually introduced it to the Mediterranean. There are records of spinach being a popular Spanish vegetable by the end of the 12th century, and it was an important ingredient in Moorish and Sephardic Jewish cuisine in Spain.

Delicious spinach and chickpeas!

Chickpeas (also called garbanzos) originally came from the Middle East as well and made their way into the Spanish kitchen by way of the Phoenicians. Their importance in Spanish cuisine is paramount, and they are a primary ingredient in many popular Spanish dishes, such as the delicious Cocido Madrileño.

This recipe for espinacas con garbanzos strays a wee bit from the traditional version, but the addition of tomato and almonds enhances the heartiness of the dish in my humble opinion.

The best part? This is easily a 30-minute meal, and a healthy, filling, and delicious one at that.

Key Ingredients

Key Ingredients: Spinach, chickpeas, stale bread, Marcona almonds, tomato sauce, sherry vinegar, olive oil, cumin, paprika, cayenne pepper, salt, black pepper, and minced garlic.
Ingredient Notes & Substitutions

Spinach: While I wouldn't recommend substituting spinach (it is spinach and chickpea stew, after all!) if you must I would try this with another leafy green such as kale or chard. Both versions will be delicious (though not quite the same!).

Chickpeas: Use great quality chickpeas that aren't too mushy (if canned/jarred).

Almonds: Marcona almonds have a wonderful flavor for this dish, but any almonds will do in a pinch.

Sherry vinegar: Substitute red wine vinegar if you must.

Spinach and Chickpeas: Step by Step

Steps 1-2: This recipe is SO EASY! Start by sautéing the spinach in a bit of olive oil until wilted and reserve.

Steps 3-4: Then add another couple of tablespoons of olive oil to the pan and brown the bread cubes, minced garlic, all spices, and almonds.

Steps 5-6: Put the browned bread and almonds into the blender and blend until you have a paste.

Steps 7-8: Add the drained chickpeas, almond paste, and tomato sauce to the pan and mix until combined.

Step 9: Finally, add the spinach back to the pan and stir until fully combined. Serve in small clay bowls and enjoy!

Recipe Tips & FAQs

Are chickpeas and garbanzo beans the same?

Yes! Chickpeas and garbanzo beans are the same food. Chickpeas is the English word for garbanzos (which is Spanish). But we've adapted the Spanish name in English as well, leaving us with two options.

What can I serve with spinach and chickpeas?

In Spain, this is often served as a tapa, which means you'd have another couple of dishes along with it to make a full meal. You can serve anything you'd like - I especially like to serve Spanish ham croquettes and my favorite marinated carrots.

Is this dish vegan?

Yes! This Spanish spinach and chickpea stew is naturally vegan. It's one of my favorite vegetarian and vegan tapas.

Can I make this in advance?

You can make this in advance and it will last up to four days in the fridge (and two months in the freezer). Like most stews, the flavor gets even better after resting.

Serving Suggestions

I like to serve my espinacas con garbanzos as part of a tapas feast (but you can also serve it as a side dish to roasted meat). Some of my favorite tapas to go with it are:

A healthy and hearty dish that never fails!

More Delicious Spanish Stews

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Update Notice: This recipe was originally published on August 17, 2014. It was republished with new photos and text on February 21, 2021.
This delicious spinach and chickpea stew is best served as a tapa or a first course in handmade cazuelas (clay dishes). You can serve some fried bread as a garnish, but I honestly think it's perfect on its own!
Will you be trying espinacas con garbanzos for your next tapas evening? If you make my spinach and chickpeas recipe, please let me know how it turned out in the comments!

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Spinach and Chickpeas (Espinacas con Garbanzos)

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Spanish spinach and chickpeas (espinacas con garbanzos) is a must-try Andalusian dish that's easy to make at home. This traditional spinach and chickpea stew is popular in Seville, Spain where it's served in all the local tapas bars. It's super simple and quick to prepare - on the table in only 30 minutes!