Espinacas con garbanzos, a traditional tapa in Seville, is particularly favored during the chilly winter months and lent. However, the origins of this dish go beyond Andalusia. Spinach, originally from Ancient Persia (modern Iran), was introduced to the Mediterranean by Arab traders. By the end of the 12th century, spinach had become a well-liked vegetable in Spain and was a key ingredient in Moorish and Sephardic Jewish cuisine. Similarly, chickpeas, also known as garbanzos, originated from the Middle East and were brought to the Spanish kitchen by the Phoenicians. Chickpeas are essential to Spanish cuisine and play a primary role in many popular Spanish dishes, including the delectable Cocido Madrileño.