Unlock next-level comfort food with this creamy, delicious recipe: Creamy Spinach and Chickpeas with Manchego Cheese. It’s a variation of a traditional Spanish recipe called Espinacas con Garbanzos which uses a few basic ingredients (chickpeas, spinach, smoked paprika) to make a hearty, nutritious, recipe that’s full of warm, smoky flavors.
We have added even more flavor with lots of cream and topped with freshly grated manchego cheese for a rich umami flavor that will bring you back for a second helping!
Creamy | Spanish | Weeknight Dinner | Vegetarian-Option | Comfort Food
Table of contents:
How to Make Creamy Spinach and Chickpeas with Manchego
Ingredients
- Extra Virgin Olive Oil
- 1 onion, finely diced
- 8 garlic cloves, minced
- 3 ripe tomatoes, grated and skin removed
- 1 tsp Spanish La Vera Smoked Paprika (plus more for dusting)
- 1 tsp Ground Cumin
- 1 tsp Jerez Sherry Vinegar
- 17 fl oz. (500ml) Heavy Cream
- 15 oz. (400 g) canned chickpeas
- 10 oz. (300g) frozen spinach (thawed, keep the liquid)
- A small handful of grated Manchego cheese (we used Queso curado en Romero Oveja 😍🇪🇸)
- salt & black pepper (to taste)
Equipment
Step-by-Step Instructions
Step 1 – Prep & Sauté Veg
- In a large pot over medium-high heat, add a splash of olive oil and the onion. Sauté for around 5 minutes or until the onion is golden, then add the garlic and cook until fragrant.
- Add the grated tomatoes with juice and stir through.
Step 2 – Add Seasoning and Spinach
- Season with 1 tsp smoked paprika, 1 tsp cumin, salt, and freshly cracked black pepper.
- Reduce heat to medium and leave to simmer for 5 minutes.
- Add the thawed Spinach and juice and stir through. Continue to simmer for another 2-3 minutes (be sure to break up the frozen-thawed spinach as you go).
- Add a splash of Jerez Sherry vinegar.
Step 3 – Add cream and chickpeas
- Add the cream and stir through. Bring to a light simmer and leave for around 5 minutes.
- Check the seasoning and add more salt and pepper to taste.
- Add the chickpeas and stir through. Leave to simmer for another 5-10 minutes (See chickpea cooking tips below for more info on cooking time).
Step 4 – Add Manchego cheese
- Remove from the heat and grate some cheese while the stew cools slightly.
- Add a small handful of grated cheese right before serving.
Step 5 – Garnish and Serve
- To serve, ladle into bowls and sprinkle with a little smoked paprika, and a few thin wedges of Manchego cheese.
Cooking Tips:
Canned vs Dried chickpeas
Both will work just fine for this recipe however we used canned chickpeas for convenience. If using dried chickpeas, make sure you soak them overnight, and then boil them for 2 hours with a little salt.
Chickpea cooking times
- For firm chickpeas around 5 minutes
- For soft chickpeas (recommended), cook for 10+ minutes
Fresh or frozen spinach
Again, both work just fine. We used frozen spinach and thawed it overnight. We also used all of the water and juice from the frozen spinach. It’s a great way to add a little extra flavor to the recipe. Frozen spinach is a great option as it’s cheap and loaded with plenty of nutrients.
If you prefer to use fresh spinach, chop it up and add to the pan in batches with around half a cup of water. Cover the pan and let the spinach wilt before adding the next batch.
Toast spices
For an extra flavor boost, we suggest lightly toasting the smoked paprika and cumin before using it.
Origin of Spinach and Chickpeas
Espinacas con Garbanzos (Spinach and Chickpeas) has its roots in Andalusia, Spain, particularly in Seville. However, the dish has deeper historical influences, blending elements from Moorish, Jewish, and Spanish cuisine.
During the 8th-15th century, The Moors (Muslims from North Africa) ruled Spain for centuries and introduced chickpeas, spinach, cumin, and paprika to Spanish cuisine. Jewish communities in Spain also played a role in preserving and passing down simple, plant-based dishes.
Today, Espinacas con Garbanzos is a beloved tapa in Seville and throughout mainland Spain, where you’ll find this hearty dish often served in traditional bars with crusty bread. It’s considered a comfort food with deep historical roots in Spain’s diverse culinary past. 🇪🇸
Creamy Spinach and Chickpeas
The creamy version of spinach and chickpeas is a more modern adaptation of the traditional Espinacas con Garbanzos, influenced by global cooking trends and the use of richer, dairy-based, or plant-based ingredients.
Ingredients
This recipe is great on so many levels, but perhaps the most significant is the use of basic and easy-to-find ingredients and a few spices to create a rich and flavorful meal. This recipe is quick and easy to make, and we suggest using frozen spinach and canned chickpeas for a convenient and budget-friendly option. Don’t have Manchego? No problem, sub it for any other of your favorite hard cheeses.
Here’s some more info below about the ingredients used.
Manchego Cheese
Manchego is a Spanish cheese made from the milk of Manchega sheep, primarily produced in the La Mancha region of Spain. It has a firm texture and a rich, buttery, slightly nutty flavor that becomes more intense with aging.
If you haven’t tried Manchego cheese you are in for a treat!
Manchego is classified into different aging categories:
- Fresco (fresh): Aged for less than 2 weeks, very mild and soft.
- Semicurado (semi-cured): Aged for about 3 months, with a creamy and slightly tangy taste.
Buy it here→ Corcuera 3-Month-Old Manchego
- Curado (cured): Aged for 6 months, developing a firmer texture and deeper nutty flavor.
Buy it here→ EL TRIGAL 6 Month Aged Manchego
- Viejo (aged): Aged for 1 year or more, resulting in a sharp, intense taste with a crumbly texture.
Buy it here: EL TRIGAL 12 Month Old Manchego
Queso Oveca Romero
Queso Oveja Romero is a Spanish sheep’s milk cheese coated in rosemary, giving it a distinct herbal aroma and flavor. It has some similarities to manchego cheese, but it’s not exactly the same. We find Oveca Romero tends to be slightly richer in flavor.
Some Queso Oveja Romero varieties may resemble Manchego in texture and aging, but because they are not made strictly according to Manchego’s Denomination of Origin (DOP) regulations, they are not officially Manchego cheese.
We love Queso Oveja Romero and it’s pretty easy to track down here in Spain, however, it is quite difficult to source outside of Spain, so we suggested using manchego cheese as a substitute.
Cooking Tips:
Spinach
We opted for frozen spinach that has been thawed overnight. We kept the juices from the spinach and added them for extra flavor. Frozen spinach is cheap and maintains most of its nutrients so it is a great option that’s both healthy and affordable.
Can Fresh spinach be used?
Of course! Fresh spinach is a great option and only requires a few extra steps. First, rinse and loosely chop the fresh spinach leaves. Add the chopped leaves in batches and cover the pan to wilt the leaves before adding the next batch. Once the fresh spinach has wilted, check the flavor, and season with some salt to taste.
Chickpeas
We opted for canned chickpeas. They’re cheap, healthy, and require no additional prep before they can be used. If using canned chickpeas, check the salt levels and whenever possible buy a ‘low-sodium’ or ‘no-added-sodium version’.
Dried chickpeas can also be used for this recipe, however, they require some additional preparation before use.
To prepare dried chickpeas:
Once they are cooked, drain and rinse again and they are ready to use.
Add them to a large bowl and fill with enough water to cover the chickpeas with around 2-3 inches of water.
Leave them to soak overnight, remember they will expand to double their size during soaking.
Once soaked, drain and rinse. Add some fresh water to a large pot and bring to a boil.
Add the chickpeas with a pinch of salt and boil for 2 hours, removing the scum from the top of the water every half an hour.
More Spanish Recipes
- Banderillas (Simple Tapas or Snacks)
- Spanish-Style Chicken Thighs
- Spanish Meatballs (Albondigas)
- Spanish Oven-Baked Rice (Arroz al Horno)
Nutrition Facts
| Servings: 4 | |
| Amount per serving | |
| Calories | 253 |
| % Daily Value* | |
| Total Fat 7.1g | 9% |
| Saturated Fat 1.9g | 9% |
| Cholesterol 6mg | 2% |
| Sodium 537mg | 23% |
| Total Carbohydrate 38.6g | 14% |
| Dietary Fiber 9g | 32% |
| Total Sugars 4g | |
| Protein 12.1g | |
| Vitamin D 0mcg | 1% |
| Calcium 212mg | 16% |
| Iron 4mg | 24% |
| Potassium 964mg | 21% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Creamy Spinach and Chickpeas with Manchego Cheese – Easy one-pot recipe! 🇪🇸
Equipment
- Large pot with lid
- Chef Knife
- Cooking tongs
- Wooden Cutting Board
- Box Grater
- Garlic Press (optional)
Ingredients
- Extra Virgin Olive Oil
- 1 onion finely diced
- 8 garlic cloves minced
- 3 ripe tomatoes grated and skin removed
- 1 tsp Spanish La Vera Smoked Paprika plus more for dusting
- 1 tsp Ground Cumin
- 1 tsp Jerez Sherry Vinegar
- 17 fl oz. 500ml Heavy Cream
- 15 oz. 400 g canned chickpeas
- 10 oz. 300g frozen spinach (thawed, keep the liquid)
- A small handful of grated Manchego cheese we used Queso curado en Romero Oveja 😍🇪🇸
- salt & black pepper to taste
Instructions
Step 1 – Prep & Sauté Veg
- In a large pot over medium-high heat, add a splash of olive oil and the onion. Sauté for around 5 minutes or until the onion is golden, then add the garlic and cook until fragrant.Extra Virgin Olive Oil, 1 onion, 8 garlic cloves
- Add the grated tomatoes with juice and stir through.3 ripe tomatoes
Step 2 – Add Seasoning and Spinach
- Season with 1 tsp smoked paprika, 1 tsp cumin, salt, and freshly cracked black pepper.1 tsp Spanish La Vera Smoked Paprika, 1 tsp Ground Cumin, salt & black pepper
- Reduce heat to medium and leave to simmer for 5 minutes.
- Add the thawed Spinach and juice and stir through. Continue to simmer for another 2-3 minutes (be sure to break up the frozen-thawed spinach as you go). Add a splash of Jerez Sherry vinegar1 tsp Jerez Sherry Vinegar, 10 oz. 300g frozen spinach (thawed, keep the liquid)
Step 3 – Add cream and chickpeas
- Add the cream and stir through. Bring to a light simmer and leave for around 5 minutes.17 fl oz.
- Check the seasoning and add more salt and pepper to taste.
- Add the chickpeas and stir through. Leave to simmer for another 5-10 minutes (See chickpea cooking tips below for more info on cooking time).15 oz. 400 g canned chickpeas
Step 4 – Add Manchego cheese
- Remove from the heat and grate some cheese while the stew cools slightly.
- Add a small handful of grated cheese right before serving.A small handful of grated Manchego cheese
Step 5 – Garnish and Serve
- To serve, ladle into bowls and sprinkle with a little smoked paprika, and a few thin wedges of Manchego cheese.
Video
Notes
Cooking Tips:
Canned vs Dried chickpeas Both will work just fine for this recipe however we used canned chickpeas for convenience. If using dried chickpeas, make sure you soak them overnight, and then boil them for 2 hours with a little salt. Chickpea cooking times For firm chickpeas around 5 minutes For soft chickpeas (recommended), cook for 10+ minutes Fresh or frozen spinach Again, both work just fine. We used frozen spinach and thawed it overnight. We also used all of the water and juice from the frozen spinach. It’s a great way to add a little extra flavor to the recipe. Frozen spinach is a great option as it’s cheap and loaded with plenty of nutrients. If you prefer to use fresh spinach, chop it up and add to the pan in batches with around half a cup of water. Cover the pan and let the spinach wilt before adding the next batch. Toast spices For an extra flavor boost, we suggest lightly toasting the smoked paprika and cumin before using it.
