– Spanish Spinach and Chickpeas –
Spanish Spinach and Chickpeas, a main staple in the province of Sevilla, Spain. This dish is packed with so much Spanish flavor, uses very simple ingredients and is done in well under 30 minutes. You can serve this Spanish Spinach and Chickpeas dish as a tapas appetizer or as a side dish next to some grilled fish.
Heck you can even serve it next to a baguette with olive oil for a complete meal. This is one of those dishes that will stay with you forever, loaded with great textures and so much depth of flavor, plus it´s inexpensive to make 🙂 .
– ¨Espinacas con Garbanzos¨ One of Sevilla´s Best Tapas –
So the translation of this Spanish Spinach and Chickpeas in Spain is ¨Espinacas con Garbanzos¨. You will find this dish in just about every bar and restaurant in the city center of Sevilla. It´s mostly served as a tapas appetizer and always enjoyed next to a cold beer or an aperitif cocktail, such as a Martini.
This is a very simple dish, but sometimes the simplest things are the best! Watch the video below on how to make this Spanish Spinach and Chickpeas or check out the recipe card below, which you can print. Salud!
Watch the Video Below on how to make Spanish Spinach and Chickpeas
Spanish Spinach and Chickpeas - Espinacas con Garbanzos
- -2 tbsp extra virgin Spanish olive oil
- -4 cloves of garlic
- -1/2 onion
- -1/4 tsp smoked paprika
- -1/4 tsp dried cumin
- -1/2 cup tomato puree
- -2 cups tightly packed bagged spinach
- -1 cup jarred chickpeas
- -sea salt
- -black pepper
Rinse 1 cup of jarred chickpeas under cold running water, shake off any excess water and set aside, reserve 2 cups of tightly packed bagged spinach, reserve 1/2 cup of canned tomato puree, thinly slice 4 cloves of garlic and finely dice 1/2 of an onion
Heat a medium sized non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, 2 minutes after adding the oil add the sliced garlic and diced onions and mix with the oil, about 4 minutes later and the onions and garlic have developed a light golden color season with a generous 1/4 teapsoon of cumin, a generous 1/4 teaspoon of smoked paprika and mix everything together, then add the 1/2 cup of tomato puree, season with sea salt, freshly cracked black pepper and a pinch of white sugar and mix everything together, about 2 minutes later add the 2 cups of tightly packed bagged spinach, place a lid on the pan and lower the fire to a LOW heat
Two minutes after adding the lid to the pan remove it, then add the 1 cup of chickpeas, season again with sea salt and freshly cracked black pepper and mix everything together until well combined, cook for about 4 minutes and then transfer the mixture into a shallow bowl
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