Espinacas con Garbanzos is a beloved Andalusian dish that perfectly captures the essence of Mediterranean cooking—simple, hearty, and deeply flavorful. Originally popularized in Seville, this recipe likely dates back centuries, when the region’s Moorish and Spanish culinary traditions merged to create something uniquely rich and satisfying from the humblest of ingredients.
Traditional Espinacas con Garbanzos, a quick Spanish chickpea and spinach dish.
It’s one of those recipes that surprises you with its depth. You might not expect a handful of pantry staples like chickpeas, garlic, and paprika to produce such bold, comforting flavor—but when combined with a good dose of extra virgin olive oil and a splash of sherry vinegar, the results are exceptional. This is a dish that feels rustic and soul-warming, while still aligning beautifully with the health principles of the Mediterranean Diet.
I first had this dish in a small tapas bar tucked away in a narrow alley in Granada. It was served in a terracotta dish, with warm bread for scooping and a generous swirl of olive oil on top. Since then, it’s become a staple in my kitchen, especially when I want something quick, satisfying, and full of plant-based goodness.
Whether served as a main dish, side, or part of a larger mezze-style spread, this vegan and gluten-free recipe is a celebration of Mediterranean simplicity. And best of all—it comes together in under 20 minutes.
Espinacas con Garbanzos from Andalusia, traditionally served with bread for scooping.
Health Benefits of Espinacas con Garbanzos
- High in Plant-Based Protein: Chickpeas are rich in protein and fiber, keeping you full and energized.
- Rich in Iron and Calcium: Spinach provides essential nutrients for bone and blood health.
- Heart-Healthy Fats: Olive oil offers monounsaturated fats that support cardiovascular function.
- Anti-inflammatory: Paprika and olive oil are both known to reduce inflammation naturally.
- Supports Gut Health: Chickpeas and spinach deliver fiber that promotes healthy digestion.
FAQs
Is this dish traditionally served hot or cold?
It’s typically served hot or warm, though leftovers can be eaten at room temperature.
Can I use canned chickpeas?
Yes! Drain and rinse them well before using. You can also cook your own from dried chickpeas for even better texture.
What can I substitute for sherry vinegar?
Red wine vinegar or a mild balsamic vinegar will work if you don’t have sherry vinegar, though sherry vinegar is the most authentic and flavorful.
Can I add other vegetables?
You can, but keep it simple. A few sautéed mushrooms or roasted red peppers pair well without overshadowing the dish.
Can this be made ahead?
Yes, it keeps well in the fridge for 2–3 days. Reheat gently and add a splash of olive oil or vinegar before serving.
Espinacas con Garbanzos (Spanish Spinach and Chickpeas)
Ingredients
- 1/4 cup olive oil extra virgin
- 3 cloves garlic thinly sliced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked chickpeas rinsed and drained if canned
- 6 cups baby spinach
- 1 teaspoon sherry vinegar
Instructions
- Heat a sauté pan over medium-high heat and add the olive oil.1/4 cup olive oil
- Once the oil is hot, add the paprika and garlic. Sauté for 30 seconds to 1 minute, until fragrant but not browned.1 teaspoon smoked paprika, 3 cloves garlic
- Add the chickpeas, salt, and pepper. Cook, stirring occasionally, for 5–7 minutes, until the chickpeas begin to brown slightly.1 teaspoon salt, 2 cups cooked chickpeas, 1/4 teaspoon black pepper
- Add the spinach and sauté for 2–3 minutes, until wilted and cooked through.6 cups baby spinach
- Turn off the heat and stir in the sherry vinegar. Serve warm, ideally with a drizzle of olive oil and crusty bread on the side.1 teaspoon sherry vinegar
Nutrition
About the Author: Jess Haines-Stephan
