Travel Guide to Portugal

Traditional Catalan Dish: Spanish Sausage, Spinach and Garbanzo Beans

By Gabriella Opaz

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Spain is synonymous with cured Jamon Iberico, olives and sharp Manchego cheese; but let’s not forget that it’s also the birthplace of a wide variety of sausages. Since the dawn of time, Spaniards have mastered the art of using, salt, spices and fresh air to preserve and cure their meats; and as centuries passed, their creativity blossomed, instigating an array of chorizos, salchichones, morcillas, butifarras, etc. to be eaten alone or with a traditional regional dish.

Last night, with my husband (and chef) in London, I needed to don my (erm..his) apron and fashion a few tapas dishes for an impromptu dinner. And although I’m not a die-hard carnivore, I altered my fleshy green side to incorporate some rich Spanish sausage into the mix. Simple, savory and delicious, my born and bred Catalan guest boasted of enjoying the dish, or maybe it was just my feeble attempt at cooking. Paired with bottle of Cava, followed with a red Garnacha from Priorat, alongside garlic stuffed olives, an array of Spanish cheeses, a rucula and goat cheese salad and finished off with a box of meringue cookies, it was  a long and lovely evening of grazing.

I’ve included the recipe below, but if finding an authentic Spanish sausage is difficult in your neighborhood, there are several alternatives I trust you can use including, South American or German sausages. Enjoy!

Preparation Time

15 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

  • 60ml (1/4 cup) olive oil
  • 2 garlic cloves, crushed
  • one small onion
  • 2 tsp ground cumin
  • 2 tsp ground sweet paprika
  • 1 x 400g can chickpeas, rinsed, drained
  • 1 x 150g pkt baby spinach leaves
  • 2 Tablespoons of raisins
  • Spanish Bull Negra or a sausage of your choice
  • 1 Tablespoon of pinenuts


Heat the oil in a large frying pan over medium-high heat. Add the garlic, onion, sausage, cumin and paprika and cook, stirring, for 1 minute or until aromatic.

Add the chickpeas, raisins, pinenuts and spinach and cook, tossing for 2-3 minutes or until spinach wilts. Serve immediately.


Gabriella Opaz

Note: Sans camera last night, I’ve included a photo from Ryan’s attempt at the dish a few years ago, but I swear mine looked identical 😉


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