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–+ servings
European dish with bread on the side

Spanish Spinach and Chickpeas

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. 
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Course: Stew
Cuisine: Spanish
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 339kcal
Author: Paris | Vegan Cocotte

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 cloves
    3 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 bread
    1 teaspoon smoked paprika
    1 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 paste
    1 tablespoon sherry vinegar
    ½ cup water
    ½ teaspoon salt
    ¼ 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 spinach
    1 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.

Nutrition

Calories: 339kcal | Carbohydrates: 35g | Protein: 12g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 865mg | Potassium: 912mg | Fiber: 9g | Sugar: 3g | Vitamin A: 10965IU | Vitamin C: 34mg | Calcium: 202mg | Iron: 6mg