This Catalan Spinach & Chickpeas is possibly one of the best dishes that hail from Spain. We´re talking a huge explosion of flavors, easy to make and done in just 30 minutes. Serve it next to a crunchy baguette and a bottle of red wine from Priorat, and you got yourself and incredible meal.
This dish hails from the beautiful region Of Catalunya in Northeastern Spain. Where it´s known as Garbanzos con Espinacas a la Catalana. There are a couple different variations of this dish, but this version is the most classic one.
To make this recipe, I used jarred chickpeas, which is the same thing as the canned ones. Of course, you can also use dried chickpeas. Just soak them overnight in cold water and the simmer the following day for 1 to 2 hours or until tender.
TIPS & TRICKS to Make this Recipe: To make the thickener, which is made of almonds, parsley and salt, I used a mortar & pestle. But you can always use a food processor or handheld mixer. This dish will hold in the fridge for up to 5 days. And also freezes well for up to 3 months
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SAFFRON THREADS I USED
SPANISH SEA SALT
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Watch the Video Below on How to Make Catalan Spinach & Chickpeas
Catalan Spinach & Chickpeas | Garbanzos con Espinacas a la Catalana
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 1/4 cup blanched almonds 35 grams
- 2 shallots
- 6 cloves garlic
- 1/2 cup tomato sauce 115 grams
- 10 oz fresh spinach 300 grams
- 2 1/2 cups canned chickpeas 400 grams
- 1/4 cup raisins 40 grams
- 1 cup vegetable broth 240 ml
- 1/4 tsp saffron threads .17 grams
- 2 tbsp finely chopped parsley 8 grams
- pinch sea salt
- dash black pepper
Instructions
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Heat a large deep fry pan or stock pot with a medium heat, add in 3 tbsp extra virgin olive oil and 1/4 cup blanched almonds, mix continuously, after 3 minutes and the almonds are lightly sauteed, transfer them into a mortar and set aside
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Using the same pan with the same heat, add in 2 shallots thinly sliced and 6 cloves garlic roughly chopped, mix continuously, after 2 minutes add in 1/2 cup tomato sauce, mix together and simmer
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Meanwhile, add in 1/4 tsp saffron threads into the mortar with the almonds, along with 2 tbsp finely chopped parsley and a pinch of sea salt, using a pestle pound down until the almonds are smashed into small pieces, set aside
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After simmering the tomato sauce for 2 minutes and it has slightly thickened, add in 10 oz fresh spinach, mix continuously so the spinach can easily wilt, once wilted, add in 2 1/2 cups canned chickpeas (drained & rinsed), 1/4 cup raisins and season with sea salt & black pepper, gently mix together, then add in 1 cup vegetable broth and the almond mixture, mix together and simmer
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Once the broth has reduced in half, about 5 minutes, remove the pan from the heat, transfer into shallow bowls, enjoy!
Recipe Notes
Get the Saffron Threads I used to make this Recipe
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Catalan Spinach & Chickpeas | The ONE Chickpea Dish that Conquers ALL - Food Recipes
[…] Catalan Spinach & Chickpeas | The ONE Chickpea Dish that Conquers ALL […]
30 . Mar . 2023Lydia T
29 . Sep . 2022This dish has quickly become a favorite in our home. I make it at least every 2 weeks, even in the summer! So healthy and delicious.
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
30 . Sep . 2022Laura Tejada
19 . Jul . 2022I am not much of a cook, so the almonds were slightly scorched, I had a bit less garbanzos than called for, had no saffron, and confused this recipe with another and threw in a diced carrot by mistake. It was FABULOUS! Definitely a keeper!
Spain on a Fork
Happy to hear that! Much love 🙂
20 . Jul . 2022Carrie Edgin
Do you have an idea for the blanched almonds. I only have roasted unsalted with skim on. Thank you in advance. Your recipes are absolutely amazing. Thank you!
18 . Jul . 2022Spain on a Fork
Here is a video on how to blanch the almonds 🙂 https://www.youtube.com/watch?v=FWoXmIN1k-Q
19 . Jul . 2022Robyn
04 . Jul . 2022I was a little skeptical at first as I had never had raisins in soup before, but I decided to trust you as your recipes have never lead me wrong yet. I’m so glad I did, I love this recipe! I was actually disappointed after 2 bowls that I was too full to eat anymore, looking forward to leftovers tomorrow! Thank you for another 5 star recipe.
Spain on a Fork
I am so happy to hear that! Thanks for the comment Robyn 🙂 Much love
05 . Jul . 2022Joe Rickerson
27 . May . 2022Thanks for this recipe. A few year I made a dish that was reminiscent of your delicious rendition. The one I made included toasted almonds , uncooked tomatoes. raisins, raw onions, and pinto beans. No spinach. I loved the idea of getting my daily ration of greens with spinach and protein from chickpeas. But I also liked the idea of just eating the spinach sans chickpeas. So I made a double recipe without the chickpeas. I am torn to know which I like better–the chickpea version or just the spinach. Thanks again for all your fabulous recipes.
Spain on a Fork
Sounds great! Much love 🙂
27 . May . 2022monica
23 . May . 2022We just made the spinach & chickpeas and it was oh, so delicious!!! I love the sweet, little pockets of raisins in this dish and was so happy, that i did not add more, because it made it special to find a raisin. You are really showing me how to use chickpeas and i love it – thank you!!!
Spain on a Fork
So happy to hear that Monica!!! Thanks for the comment 🙂 Much love
24 . May . 2022Ramya
cant wait to make this soon for me can i skip raisins as am not a big fan of raisins i never had catalan spinach chickpeas before perfect for my after office meals love ypur recipes as always brightens up my day everyday after work
18 . May . 2022Spain on a Fork
You can use dried cranberries instead of raisins 🙂 much love Ramya!!!
18 . May . 2022