Espinacas con Garbanzos (Spanish Spinach with Chickpeas)

I don’t know about you but around this time of the year I start to feel lazy when it comes to cooking. I think this is due to how much I have just done over the holiday season and my mind and body don’t want to do anything harder than boil an egg. It also means my refrigerator and cupboards are practically bare as I can’t bring myself to go grocery shopping.


Which brings me to today where I find myself trying to figure out what I can make for dinner with the random items I do have on hand. I took out the can of chickpeas I have had sitting in the cupboard and decided to try doing something with it. I wanted something easy but filling.


As I ran through my list of recipes and continued my search for other ingredients I cam across one marked “Spanish chickpeas: easy”. I thought this sounded good, so after making sure I had the necessary ingredients to make it I had dinner planned out. If you have a can of chickpeas and some spinach on hand, this recipe is for you.

This dish is great for those nights where you want something easy or barely have anything else on hand. It is perfect as a light meal in itself served with some quinoa or as a starter served with warm bread or crackers. This dish is often served at restaurants in Seville as a tapas, a popular way to serve appetizers.

This is a nice change from many chickpea recipes as they tend to be used in curries, salads or blended into other things like burgers or hummus. If you decide to make this I recommend using Spanish sweet paprika if you can find it, otherwise Hungarian sweet paprika works instead.


Espinacas con Garbanzos (Spanish Spinach with Chickpeas)
Prep time: 
Cook time: 
Total time: 
Serves: 2 Servings
  • 2 Tbsp olive oil
  • 1 Head of garlic, at least 12 cloves, chopped finely
  • 3 Tbsp sweet paprika
  • 4 Cups spinach, chopped finely
  • ¼ Cup water
  • 1 Can chickpeas, drained
  • Pinch of  salt
  1. Cook the garlic in a saucepan with 1 tbsp olive oil over medium heat until garlic is fragrant and golden brown, about a minute or two.
  2. Add the paprika, stir and add the spinach. Add the water and salt and cook for about 5 minutes.
  3. Add the cooked chickpeas and the remaining tbsp of olive oil, stir and cook for 5 more minutes.
  4. Remove from heat and serve immediately with a simple side, such as quinoa, rice or crusty bread.
  5. Will keep in refrigerator for one week. This dish can also be eaten cold.


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