Espinacas con garbanzos is a classic tapa from southern Spain, and the dish my wife and I kept ordering all over the country. Chickpeas and spinach simmer in a smoky sauce of paprika, cumin, garlic and tomato, thickened the traditional way with toasted bread. It’s vegan, made mostly from pantry staples, and ready in 30 minutes.
Why this works
- Toasted bread blended into the sauce is the traditional thickener and gives it body.
- Two paprikas (smoked and sweet Spanish) give it a deep, smoky flavor.
- Sherry vinegar brightens everything.
- Canned chickpeas and frozen spinach lose almost nothing compared to fresh.
My tips
- Use a good Spanish olive oil; it’s a big part of the flavor.
- Squeeze excess water out of the thawed spinach so the sauce doesn’t get watery.
- For a creamier version, add a splash of milk (or plant milk) and stock, the way I made it for our tapas party.
- Use gluten-free bread to keep it gluten-free.
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The story behind it
Jump to RecipeMy Spanish-Inspired Chickpea and Spinach Delight is A Flavor Fiesta! My recipe is an attempt to recreate a dish my wife and I so loved on our recent trip to Spain. It is so simple to make yet packed with so much flavor.
Adapting food to your likings:
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 I like the creamier nature of this dish.
The Local Spanish Food:
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. By eating at these traditional places – the tapas restaurants really enabled us to have a more local experience and feel of the city and its food.
Assembling the dish:
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-Inspired Chickpea and Spinach Delight: A Flavor Fiesta!
Make ahead & storage
- Tastes even better the next day. Keeps 4 days in the fridge.
- Serve warm or at room temperature, tapas style.
Variations
- Add chorizo for a non-vegan version.
- Top with a fried egg for dinner.
- Swap the spinach for kale or chard.
Questions people ask
What is espinacas con garbanzos?
A traditional Andalusian tapa of spinach and chickpeas in a smoky, garlicky sauce thickened with bread.
Is it vegan?
Yes, as written. Use gluten-free bread if you need it gluten-free.
What do I serve it with?
Crusty bread, or as part of a tapas spread with tortilla española and marinated artichokes.
You might also like: Authentic Spanish Tortilla Recipe · Spanish Marinated Artichoke Appetizer · Gluten-Free Garlic, Tomato, and Rosemary Toast with Spanish Olive Oil
Made this? Leave a star rating in the recipe card below and tell me how it turned out in the comments. I read every one.
The Recipe
Spanish Chickpeas and Spinach (Espinacas con Garbanzos)
Ingredients
- 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
Instructions
- Rinse the chickpeas well under cold running water and let them drain.
- Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the bread and the spices and cook 2 minutes. Take out the bread.
- Add the garlic and onion to the skillet and cook in the oil and spices 4–5 minutes.
- Add the tomatoes and stir.
- Pour the mixture into a blender with the toasted bread and the sherry vinegar. Purée until smooth.
- Return the sauce to the skillet and simmer a couple of minutes.
- Add the chickpeas and simmer 5 minutes. Add the spinach and simmer 10 minutes, adding a little water if the pan gets dry.
- Drizzle with the remaining olive oil. Serve and enjoy!
Responses
comments – I answer every one.
Hello, do you thaw out the frozen spinach?
Yes to do. You can use fresh spinach as well. Hope you enjoy it!
Thank you! Can’t wait to make it.