Spinach and Chickpeas (Espinacas con Garbanzos)
This spinach and chickpeas recipe, also known as espinacas con garbanzos, combines tender chickpeas, smoky paprika, and vibrant spinach in a rich tomato base. Packed with plant-based protein and bursting with flavor, it’s a one-pot vegan dish that proves healthy food can be truly irresistible.
Equipment
- Large pot with lid (for making homemade veggie stock)
- 12-Inch Stainless Steel Frying Pan or skillet
- Sieve or Mesh Strainer
- Chef Knife
- Wooden Cutting Board
- Ceramic Garlic Grater Plate
- Clay pot (Cazuela)
- Ladle
Ingredients
- Extra Virgin Olive Oil
- 4-6 garlic cloves minced
- 1 large onion diced fine
- 200 ml/ 6.7 fl. oz. of Tomato paste
- 1 tsp Ground Cumin
- 1 tsp smoked paprika we ❤️ Spanish La Vera Smoked Paprika
- ½ tsp Garlic powder
- 1 tsp Cayenne Pepper or chili flakes
- 60 ml/ 2 fl. oz. of Sherry Vinegar or apple cider
- 10.5 oz 500g Cooked Chickpeas (garbanzo beans) (frozen or canned)
- 10.5 oz 500g frozen spinach
- 1-2 cups of vegetable stock homemade or store-bought Vegetable Broth (Organic, Low Sodium
- Salt and Cracked black pepper to taste
Instructions
Step 1 — Prepare the vegetables
- Dice the onion finely and peel the garlic cloves.
- If using frozen spinach, thaw it and squeeze out any excess liquid.10.5 oz 500g frozen spinach
- If using frozen chickpeas, thaw for around 30 minutes before use.10.5 oz 500g Cooked Chickpeas (garbanzo beans) (frozen or canned)
Step 2 — Sauté aromatics
- Heat olive oil in a large skillet over medium heat.Extra Virgin Olive Oil
- Add the diced onion and sauté until translucent, around 5 minutes1 large onion
- Add the minced garlic and saute for another minute or two until it becomes fragrant.4-6 garlic cloves
Step 3 — Build the flavor base
- Add smoked paprika, ground cumin, cayenne, and garlic powder.1 tsp Ground Cumin, 1 tsp smoked paprika, ½ tsp Garlic powder, 1 tsp Cayenne Pepper
- Stir in the tomato paste.200 ml/ 6.7 fl. oz. of Tomato paste
- Mix into the onion base and simmer for 5 minutes
Step 4 — Add spinach and chickpeas
- Add the thawed spinach to the skillet with 1-2 cups of water (or stock)1-2 cups of vegetable stock
- Cover and simmer for around 5 minutes (or until the spinach easily breaks apart).
- Add chickpeas
- Add a splash of vinegar and stir through.60 ml/ 2 fl. oz. of Sherry Vinegar
Step 5 — Simmer and season
- Reduce the heat and simmer for about 15–20 minutes, stirring occasionally.
- Season with salt and pepper to taste.Salt and Cracked black pepper
- Serve warm in a rustic clay cazuela, drizzled with a little extra olive oil and a sprinkle of smoked paprika.
Video
Notes
Cooking Tips
- Enhance flavor with roasted garlic: If you have the time, roast the garlic cloves before blending for a deeper, sweeter flavor.
- Use good olive oil: A drizzle of quality extra virgin olive oil before serving elevates the dish.
- Texture tip: Mash a few chickpeas during cooking to thicken the stew naturally.
- Add crunch: Serve with toasted bread or top with crispy chickpeas.
- Make it ahead: This dish tastes even better the next day as the flavors deepen overnight.