Spain on a Fork > All Recipes > Main Dishes > The BEST-EVER Spanish Beans | Garbanzos con Espinacas Recipe
All Recipes, Main Dishes / September 30, 2020

The BEST-EVER Spanish Beans | Garbanzos con Espinacas Recipe

Garbanzo beans, also known as chickpeas. In my opinion, just like the humble potato, it´s one of the best ingredients available to us. They´re super healthy and very affordable. With that being said, I present to you The BEST-EVER Spanish Beans | Garbanzos con Espinacas Recipe.

This dish is loaded with so many great Spanish flavors, it´s super easy to make and comes together in about 25 minutes. This is seriously, one of the BEST bean dishes that hail from Spain. Andalucia in the south to be exact.

To make this recipe, I used a Spanish Olive Oil from the Georgetown Olive Oil Company. Truly, one of the best Spanish olive oils ever. It´s made with Picual olive, a native olive from Catalunya, Spain.

TIPS & TRICKS to Make this Recipe: I used jarred cooked chickpeas, which is the same thing as canned chickpeas. You can also use uncooked chickpeas here. Just soak them in cold water for 24 hours and then boil them on a light simmer for 1 hour. I also used fresh bagged spinach. But you can use frozen spinach too. Just make sure you fully thaw it out and drain it.

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make The BEST-EVER Spanish Beans | Garbanzos con Espinacas Recipe

The BEST-EVER Spanish Beans | Garbanzos con Espinacas Recipe

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 2 1/2 cups canned or jarred cooked chickpeas 400 grams
  • 10 ounces bagged fresh spinach 300 grams
  • 1 large onion
  • 4 cloves garlic
  • 1 tsp sweet smoked Spanish paprika 2.30 grams
  • 1/2 tsp cumin powder 1 grams
  • 3 tbsp extra virgin Spanish olive oil 45 ml
  • 1 container Greek yogurt
  • sea salt
  • black pepper
  • handful freshly chopped chives


  1. Rinse the canned/jarred chickpeas under cold running water, gently pat them dry with a dishcloth, cut 1 large onion into big chunks and finely mince 4 cloves of garlic

  2. Heat a large saute pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add the chunks of onion and mix with the olive oil, after 5 minutes and the onions are translucent, add in the minced garlic, 20 to 30 seconds later start adding the spinach into the pan, add in batches to not over-crowd the pan, mix the spinach so it easily wilts, once all the spinach has been added and it´s all wilted, turn off the heat, season with sea salt & black pepper, mix so the seasonings are evenly mixed around

  3. Heat a large nonstick fry pan with a medium-high heat, after 3 minutes add in a generous tbsp of extra virgin olive oil, swirl the pan so the olive is coating the entire surface, add the chickpeas into the pan, mix frequently so all the chickpeas saute evenly, after 3 minutes season with 1 tsp sweet smoked paprika, 1/2 tsp cumin powder, a pinch of sea salt and black pepper, give it once last mix so the spices are evenly mixed, remove from the heat

  4. To assemble each dish, divide the spinach & onion mixture into 2 serving plates, add the sauteed chickpeas over the spinach, add a dollop of Greek yogurt over the chickpeas and sprinkle with freshly chopped chives, serve at once, enjoy!

Recipe Notes

Get the Extra Virgin Spanish Olive Oil I used to make this recipe

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  1. Fi

    Me encanta cómo has mantenido separados los garbanzos y las espinacas; en mi opinión, es un plato de garbanzos y espinacas mucho más elegante que los guisos tradicionales.

    01 . Oct . 2020
    • Spain on a Fork

      Muchas gracias 🙂 Un saludo!

      03 . Oct . 2020

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