Chickpeas with Spinach and Hard-Boiled Egg

Chickpea and spinach stew is one of the most representative dishes of Andalusian Lenten cuisine, especially popular during Holy Week.

Its origin dates back to medieval culinary traditions that combined legumes with vegetables in times of meat abstinence.

With evident Arab influences in the use of cumin and the 'sofrito', this dish reflects the fusion of cultures that characterizes southern Spanish cuisine.

Traditionally served in a clay pot, it has been a symbol of humility and resourcefulness, remaining alive as part of the repertoire of homes and neighborhood bars.