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.
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
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Watch the Video Below on How to Make Catalan Spinach & Chickpeas
Catalan Spinach & Chickpeas | Garbanzos con Espinacas a la Catalana
- 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
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
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
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
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
Once the broth has reduced in half, about 5 minutes, remove the pan from the heat, transfer into shallow bowls, enjoy!
Get the Saffron Threads I used to make this Recipe
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