Spanish spinach and chickpeas, or espinacas con garbanzos, as you'd order it in Seville, is a smoky, garlicky Andalusian stew that's naturally vegan and ready in about 25 minutes.
If you love Spanish flavors as much as I do, my Vegan Spanish Chickpeas and Rice and Sopa de Lentejas are the ones to try next!
Espinacas con garbanzos is one of those dishes you'll find in just about every tapas bar in Seville, and the best part is that the traditional recipe is completely vegan.
This means you don't have to substitute anything, because it is the real thing, made in Andalusia for centuries.
The secret to that thick and rich sauce is some stale bread fried in garlicky olive oil with smoked paprika and cumin, then blended into a paste.
A lot of quick recipes skip this step, and to be honest, they're missing the point. It takes two extra minutes, and it's what makes this dish taste like Spain.
Why you'll love this Spanish spinach and chickpeas
- The fried bread trick gives you the thick, smoky sauce the tapas bars serve, not a watery sauté.
- It's made entirely from pantry staples, and it even uses up stale bread.
- It's ready in just 25 minutes; all it takes is one pan and a quick blitz in the blender.
What you'll need
- Olive oil - a good Spanish extra-virgin, if you have it, is perfect here.
- Garlic - sliced rather than minced so it turns golden without burning
- Stale bread - the secret to the authentic thick texture; any crusty loaf past its best works.
- Smoked paprika and ground cumin - for those smoky, earthy flavors.
- Tomato paste - just a spoonful for color and richness.
- Sherry vinegar - the signature Andalusian finish; red wine vinegar works as well.
- Spinach - don't be alarmed by the mountain of spinach; it cooks down to almost nothing.
- Chickpeas - canned for convenience, drained and rinsed; you can also use chickpeas you've cooked from dry.
Pro tip
Add the smoked paprika and cumin to the pan only for the final minute with the bread, then get everything straight into the blender. If the spices get burned, the dish will be bitter.
How to make Spanish spinach and chickpeas
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Fry the sliced garlic in most of the olive oil until golden, then add the bread cubes, smoked paprika and cumin and fry for a minute until lightly toasted.
Tip the bread mixture into a blender with the tomato paste, sherry vinegar, water, salt and pepper and blend into a smooth, thick paste.
Return the pan to the heat with the remaining olive oil and wilt the spinach, working in batches until it all wilts down.
Stir in the chickpeas and the bread paste and simmer for a few minutes until everything is thick and stew-like. Taste, season and serve warm.
Substitutions and variations
- You can use frozen spinach instead of fresh - just thaw it and squeeze out as much water as you can first.
- Swap half the chickpeas for white beans if that's what's in the cupboard.
- Use red wine vinegar if you don't have sherry vinegar.
Helpful tips for the best Spanish spinach and chickpeas
- Let the dish rest for five minutes before serving. The sauce thickens as it sits.
- This is traditionally eaten with a fork, so don't be shy about simmering it until it's properly thick. If it tightens up too much, loosen it with a splash of water.
- Serve it with plenty of crusty bread for scooping, or make a little Spanish spread with my Spanish Pisto alongside.
Leftovers and storage
- Store in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop over medium-low heat with a splash of water to loosen the sauce, or microwave in short bursts, stirring in between.
- Freeze for up to 2 months in a freezer-safe container. Thaw overnight in the fridge before reheating.
If you've tried this Spanish spinach and chickpeas recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.
Want more recipe inspiration? You can find me on Instagram, Facebook and Pinterest.
Spanish Spinach and Chickpeas
Ingredients
- 4 tablespoons olive oil, divided
- 4 large garlic cloves, sliced
- 4 oz (125 g) stale bread, cut into cubes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 tablespoon tomato paste
- 1 tablespoon sherry vinegar
- ½ cup (125 ml) water
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 lb (450 g) spinach
- 1 can (14 oz / 400 g) chickpeas, drained and rinsed
Instructions
- Heat 3 tablespoons of olive oil in a large, deep pan over medium heat. Add the sliced garlic and cook for 1-2 minutes until golden and fragrant.4 large garlic cloves3 tablespoons olive oil
- Add the bread cubes, smoked paprika and ground cumin and fry for 1 minute, stirring, until the bread is lightly toasted and coated in the spices.4 oz stale bread1 teaspoon smoked paprika1 teaspoon ground cumin
- Transfer the bread mixture to a blender. or food processor. Add the tomato paste, sherry vinegar, water, salt and black pepper and blend into a smooth, thick paste.1 tablespoon tomato paste1 tablespoon sherry vinegar½ cup water½ teaspoon salt¼ teaspoon ground black pepper
- Return the pan to medium heat with the remaining 1 tablespoon of olive oil. Add the spinach in batches and cook for 2-3 minutes until wilted.1 lb spinach1 tablespoons olive oil
- Stir in the chickpeas and the bread paste and simmer for 3-4 minutes until everything is hot and the sauce is thick and glossy. Season to taste and serve warm with crusty bread.1 can (14 oz / 400 g) chickpeas
Notes
- Frozen spinach works too; thaw it and squeeze out the excess water before adding it to the pan.
- The stew thickens as it rests, so let it sit for 5 minutes before serving. Loosen with a splash of water if needed.
- For a gluten-free version, use gluten-free bread for the paste.
Geoff
Sounds good