This recipe was inspired by a more traditional version in the book Cocina de Andalucía: Spanish Recipes from the Land of a Thousand Landscapes by María José Sevilla (2024, Ryland Peters & Small). We simplified it a bit, mostly so that we could cook the dish in one pot. We also used frozen spinach.

Leftovers are excellent. Consider thinning with chicken broth and poaching an egg in the mixture for a very good high-protein breakfast.

• 1 package (10 ounces) frozen chopped spinach
• 6 cups cooked Rancho Gordo Garbanzo beans (from 1 pound dried), plus 1 to 2 cups cooking broth
• 1/4 cup olive oil
• 1 onion, finely chopped
• 2 cloves garlic, chopped
• 1 bay leaf
• 2 tomatoes, peeled and chopped
• 1 teaspoon ground cumin
• 1 teaspoon Rancho Gordo Castillo Spanish Pimentón
• Salt and pepper to taste
• 1 hard-cooked egg, peeled and roughly chopped

Serves 4 to 6

1. Cook the frozen spinach in 1/4 cup of boiling water until done, about 6 minutes. Strain and allow to cool.
2. In a medium stock pot, make a sofrito by sautéing the onion, garlic, and bay leaf in olive oil over medium heat until translucent, about 8 minutes. Add the tomatoes, lower the heat, and continue cooking, stirring occasionally, until the oil starts to bubble. Add the cumin, pimentón, and some black pepper, and continue to cook for another 2 minutes.
3. Add the garbanzos and their broth to the sofrito and gently cook for another 30 minutes.
4. Squeeze all the excess water from the cool spinach and add to the garbanzos. Stir and let heat through, for about 5 minutes. Taste and adjust the seasonings, adding salt if needed.
5. Serve with chopped egg scattered over the top.