Espinacas con Garbanzos (Seville-Style Spinach and Chickpeas)
Local name: Espinacas con garbanzos
In short: Chickpeas and spinach simmered in a cumin, garlic and paprika sauce thickened with fried bread, a Sevillian tapa that is also a Lent staple. It takes about 40 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 345 kcal
Espinacas con garbanzos is a classic tapa of Seville, served in small clay dishes with bread. Chickpeas and spinach are simmered in a sauce of fried bread, garlic, cumin, paprika and sherry vinegar, which gives them a warm, slightly smoky flavor. It is also one of the dishes eaten during Lent, when meat is skipped. The cumin and vinegar set it apart from other Spanish bean dishes.
Instructions
- If using fresh spinach, wilt it in a large pot with just the water clinging to the leaves for 2 minutes. Drain, press out the water and chop roughly. For frozen spinach, squeeze it very dry.
- Heat 3 tbsp of the oil in a skillet over medium heat. Fry the bread cubes and the 4 whole garlic cloves for 3 to 4 minutes, until golden.
- Tip the bread and garlic into a mortar or blender with the cumin, vinegar and 3 tbsp of the water. Pound or blend to a smooth paste.
- Return the skillet to medium heat with the last 1 tbsp oil and the sliced garlic. Cook for 1 minute, then stir in the paprika and immediately add the spinach, chickpeas and the remaining water.
- Stir in the bread paste and simmer for 8 to 10 minutes, until thick. Mash a few chickpeas against the pan to thicken it further, then season with salt.
- Serve warm in small bowls or clay dishes, with bread.
Tips
- Squeeze the spinach hard, especially if frozen. Any leftover water thins the sauce and dulls the flavor.
- For a gluten-free version, replace the bread with 2 tbsp ground almonds, fried in the oil with the garlic until golden.
Questions and answers
Can I use dried chickpeas?
Yes. Use 200 g (1 cup) dried chickpeas, soaked overnight and simmered for 1 to 1 1/2 hours until tender. Use some of the cooking water in place of plain water.
Is espinacas con garbanzos a Lent dish?
It is a staple during Lent and Holy Week in Andalusia, when many families avoid meat. It also works all year as a cheap, filling tapa.
What do you serve with spinach and chickpeas?
Crusty bread is all it needs. You can also add a green salad, olives or roasted peppers. In Seville bars it comes as a tapa with a small glass of beer or sherry.
How long does it take to make Espinacas con Garbanzos (Seville-Style Spinach and Chickpeas)?
About 40 min in total: 15 min of preparation and 25 min of cooking.
How many calories are in Espinacas con Garbanzos (Seville-Style Spinach and Chickpeas)?
About 345 kcal per serving, with 13 g of protein, 37 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 345 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 37 g |
| Fat | 16 g |
| Fiber | 11 g |
| Sugar | 6 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
