My Spanish Chickpea and Spinach is an attempt to recreate a dish my wife and I just enjoyed on our recent trip to Spain. It is so simple to make yet has so much flavor.Jump to Recipe
As I begin to write this post, I just made this dish again for a Spanish tapas dinner party we are having with friends. This time it was even better. I will tell you why in a minute. When, we had this dish in Spain, and we had it a few times, it was different in each location. I am not sure if that was a regional difference (we traveled through many cities) or a slightly different recipe. The one here is totally vegan. The one I just made added milk and chicken stock. So the end result was creamier. If I wanted to keep it vegan, I could use a plant based milk and get a similar result. Bottom line is like the creamier nature of this dish.
The food in Spain was so good. We went around the Country hitting tapas places and open air markets and specifically, in Barcelona – LA BOQUERIA. I absolutely loved these markets. There was so much variety from fresh meats and fish, to veggies, to pastries and places to sit and eat. It was a foodies dream place. Our other food adventure, the tapas restaurants really enabled us to have a more local feel of the city and its food.
Assembling this dish could not be much easier, especially if you use frozen spinach and canned chickpeas. I have hear a number of chefs say, and I agree, that these are two ingredients that you do not lose much using the frozen and canned kinds. The most complicated step in this whole recipe is cooking down the tomatoes, onions and peppers with the aromatics. When that is completed, it is thrown in a blender to puree. Once pureed, you cook it in the pan, add the chickpeas, and eventually, the spinach. Just let it simmer. Check the spice level and voila.
The cast of characters.
Creating the spinach and chickpeas.
The Spanish Chickpea and Spinach stew.
Spanish Chickpeas and Spinach
- 2 Cans Chickpeas drained
- 1 Package – 10 ounces Frozen spinach
- 1 Medium Yellow onion diced
- 1/2 29 ounce can Crushed tomatoes
- 1 piece Old bread rough cut
- 3 Cloves Garlic minced
- 2 Tbsp Sherry wine vinegar
- 2 Tbsp Spanish olive oil divided
- 1 Tsp Salt
- 1 Tsp Cumin
- 1 Tsp Black pepper
- 1 Tbsp Smoked Paprika
- 1 Tsp Cayenne
- 1 Tbsp Spanish paprika
Begin by Rinsing the chickpeas well under cold running water. Let sit out in your sink.
Heat a a skillet on medium heat and add 1 tablespoons of extra virgin Spanish olive oil, add the bread and spices and cook for 2 minutes. Take out the bread and next, add the garlic and diced onions and mix with the oil and spices for 4 – 5 minutes. At this point, add the tomatoes to the skillet and stir. Pour this mixture into a blender including the bread. Once pureed, add back to the skillet and simmer for a couple of minutes. Now, add in the chickpeas and simmer for 5 minutes. Add in the spinach and simmer for 10 minutes. If there is no liquid in the pan, add a little water.
Serve and enjoy!
Adapted from Spanish Sabores – https://spanishsabores.com/espinacas-con-garbanzos-spinach-chickpeas/