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Spanish Chickpeas and Spinach (Espinacas con Garbanzos)

Chickpeas and spinach simmered in a smoky paprika, garlic and tomato sauce, thickened with toasted bread and brightened with sherry vinegar.
Course dinner, Side Dish
Cuisine Spanish recipes, vegan
Keyword comfort food, Spanish recipes, stew, vegan, vegetarian,
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 235kcal
Author Peter

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!

Notes

Adapted from Spanish Sabores - https://spanishsabores.com/espinacas-con-garbanzos-spinach-chickpeas/
Nutrition is an estimate per serving, calculated from the ingredients.

Nutrition

Calories: 235kcal | Carbohydrates: 32g | Protein: 9g | Fat: 7g