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Espinacas con Garbanzos – Spinach and Chickpeas

Try our authentic Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) for an inexpensive, quick and easy Spanish appetiser or side-dish recipe

Espinacas con Garbanzos - Spinach and Chickpeas
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 280 g cooked chickpeas (see notes)
  • 900 g fresh spinach
  • 2 slices toast bread, crusts removed, cubed
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 head garlic, peeled, crushed or finely chopped
  • ¼ cup finely chopped parsley
  • salt and smoked paprika, to taste
Instructions
  1. Cook the spinach in water with a pinch of salt. Drain well and set aside.
  2. Heat the olive oil in a frying pan and add the bread cubes. Stir-fry to a golden brown. Remove and set aside.
  3. Using a mortar and pestle, crush the fried bread with two tablespoons of chickpeas to form a paste.(see notes)
  4. Gently fry the peeled garlic and chopped onion until golden, then add a little smoked paprika (about ½ teaspoon ), followed by the bread and chickpea paste. Stir to combine. (see notes)
  5. Add the drained spinach, parsley and the remaining chickpeas. Stir to combine.
  6. Allow to cook gently for 15 minutes (check seasoning after 7 minutes and adjust to taste).
  7. Serve warm as an appetiser or side dish.
Notes
At Step 3 - You can use 1 cup of chicken stock and put into a blender with the toasted bread cubes and 2 tablespoons chickpea. Blitz to a pasty liquid and continue with the recipe.
At Step 4 - ½ teaspoon ground cumin can be added with the paprika if desired.
If using Dried Chickpeas - Place chickpeas in a bowl and cover with cold water. Set aside overnight to soak. Drain chickpeas and place in a saucepan with 1 litre (4 cups) of water. Bring to the boil, then reduce to heat to low and simmer for 45 minutes or until cooked. Drain and set aside.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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