Spain on a Fork > All Recipes > Main Dishes > Catalan Spinach & Chickpeas | The ONE Chickpea Dish that Conquers ALL
All Recipes, Main Dishes / May 18, 2022

Catalan Spinach & Chickpeas | The ONE Chickpea Dish that Conquers ALL

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.

Catalan Spinach & Chickpeas
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.

Catalan Spinach & Chickpeas
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.

Catalan Spinach & Chickpeas

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

Catalan Spinach & Chickpeas

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
5 from 3 votes
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Catalan Spinach & Chickpeas | Garbanzos con Espinacas a la Catalana

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 600 kcal
Author Albert Bevia @ Spain on a Fork

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

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

Nutrition Facts
Catalan Spinach & Chickpeas | Garbanzos con Espinacas a la Catalana
Amount Per Serving
Calories 600 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 22g
Sodium 987mg43%
Potassium 1663mg48%
Carbohydrates 62g21%
Fiber 17g71%
Sugar 6g7%
Protein 20g40%
Calcium 294mg29%
Vitamin C 55mg67%
Vitamin A 13928IU279%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.

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7 Comments

  1. Robyn

    5 stars
    I 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.

    04 . Jul . 2022
  2. Joe Rickerson

    5 stars
    Thanks 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.

    27 . May . 2022
    • Spain on a Fork

      Sounds great! Much love 🙂

      27 . May . 2022
  3. monica

    5 stars
    We 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!!!

    23 . May . 2022
    • Spain on a Fork

      So happy to hear that Monica!!! Thanks for the comment 🙂 Much love

      24 . May . 2022
  4. Ramya

    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 . 2022
    • Spain on a Fork

      You can use dried cranberries instead of raisins 🙂 much love Ramya!!!

      18 . May . 2022

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