Espinacas con Garbanzos (Spanish Spinach and Chickpeas)
Jess Haines-Stephan
A classic Andalusian tapas dish that’s simple, hearty, and full of Mediterranean flavor. Made with chickpeas, garlic, paprika, and fresh spinach, it’s a rustic yet nourishing recipe that comes together in under 20 minutes. Vegan, gluten-free, and perfect as a main, side, or part of a tapas spread.
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Prep Time 5 minutes mins
Cook Time 15 minutes mins
Course Main Course, Side Dish, Tapa
Cuisine Mediterranean, Spanish
Servings 2 (main) or 4 (side)
Calories 539 kcal
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 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
Calories: 539 kcal Carbohydrates: 50 g Protein: 18 g Fat: 32 g Saturated Fat: 4 g Polyunsaturated Fat: 5 g Monounsaturated Fat: 21 g Sodium: 1248 mg Potassium: 1025 mg Fiber: 15 g Sugar: 8 g Vitamin A: 8978 IU Vitamin C: 29 mg Calcium: 182 mg Iron: 8 mg
Keyword Espinacas con Garbanzos