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Espinacas con Garbanzos, or Spinach with Chickpeas, is a dish that embodies the rustic elegance of Spanish cuisine.
With its rich blend of spinach, chickpeas, and warm spices, this dish hails from the region of Andalusia, where simple ingredients are transformed into soulful, satisfying meals.
Often served as a tapa in bars or as a side dish at home, Espinacas con Garbanzos brings together flavours that are earthy, comforting, and utterly delicious.
What Is Espinacas con Garbanzos?
Espinacas con Garbanzos is a traditional Spanish dish featuring wilted spinach and tender chickpeas cooked in a blend of garlic, paprika, and olive oil. The ingredients are simple, but the dish achieves a depth of flavour that is rich and inviting.
Toasted bread, vinegar, and sometimes tomatoes or spices are added to create a sauce that coats the spinach and chickpeas, bringing a balance of savoury, tangy, and smoky flavours.
It’s typically served warm, making it especially comforting in the cooler months, though its bright flavours make it a year round favourite.
In Spanish bars, this dish is often found among other tapas, inviting diners to savour its earthy flavours alongside other small plates. At home, it’s a popular addition to family meals, thanks to its wholesome ingredients and straightforward preparation.
Whether served as a tapa, a side dish, or a main, Espinacas con Garbanzos captures the heart of Andalusian cooking.
Ingredients and Taste
The ingredients in Espinacas con Garbanzos are modest, yet they combine to create a dish that is flavourful and satisfying. Fresh spinach and chickpeas form the base, with the chickpeas lending a creamy texture that complements the soft, wilted spinach.
The dish is seasoned with garlic and smoked paprika, which add layers of warmth and depth, while olive oil enriches the flavours and creates a silky sauce.
One of the defining elements of this dish is the use of a picada, a paste made from toasted bread, garlic, and sometimes nuts, blended with vinegar or tomato to bring a subtle acidity and slight thickness to the sauce.
This mixture is added to the spinach and chickpeas, helping to meld the flavours together and creating a beautifully balanced dish. The final flavour is a medley of smoky, earthy, and tangy notes, with each ingredient enhancing the others.
A Taste of History
Espinacas con Garbanzos has roots that trace back to the Moorish influence on Spanish cuisine, especially in the Andalusian region where the dish is most beloved. The Moors introduced chickpeas, spinach, and the use of spices to Spain, and these ingredients became essential in Spanish cooking over time.
The addition of paprika, which came later from the Americas, added a new dimension to the dish, giving it the distinctive smoky warmth that has since become a hallmark of Spanish cuisine.
Traditionally, Espinacas con Garbanzos was a dish of the working class, as it was filling, affordable, and made with ingredients that were easy to source.
Its simplicity and nourishing quality made it a staple for families across Andalusia, and it has since evolved into a dish enjoyed in homes and tapas bars alike.
Each bite of Espinacas con Garbanzos tells the story of Spain’s culinary heritage, where flavours from across the Mediterranean converged to create something uniquely Spanish.
Espinacas con Garbanzos Recipe
Serves: 4 people
Ingredients:
- 400g (14 oz) canned chickpeas, drained and rinsed (or pre-cooked if using dried)
- 300g (10 oz) fresh spinach, washed and roughly chopped
- 3 tbsp olive oil
- 1 slice of crusty bread, cut into cubes
- 3 cloves garlic, sliced
- 1 tsp sweet paprika (pimentón dulce)
- 1/4 tsp ground cumin
- 1/4 tsp smoked paprika
- 2 tbsp red wine vinegar
- Salt and black pepper to taste
- Optional: a pinch of red chili flakes for mild heat
Directions
To begin, heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once hot, add the bread cubes and toast them, stirring frequently, until golden brown and crisp. Remove and set aside on a plate lined with paper towels to drain excess oil.
In the same skillet, add the sliced garlic and cook for about 1-2 minutes, stirring, until golden and aromatic. Be careful not to let the garlic burn, as this can give a bitter taste. Remove the garlic and set aside with the toasted bread cubes.
Place the toasted bread cubes, cooked garlic, cumin, and paprika (both sweet and smoked) into a mortar and pestle, grinding them together until you achieve a rough paste. If a mortar and pestle aren’t available, use a food processor, pulsing carefully to maintain some texture.
Return the skillet to medium heat and add another tablespoon of olive oil. Add the chickpeas and sauté for 2-3 minutes, allowing them to heat through and slightly crisp. Season with a little salt and pepper, then stir in the vinegar to add a mild tangy depth.
Add the spinach to the skillet in batches, stirring as it wilts. This allows you to add more spinach as it reduces in size. Continue to sauté until all the spinach has wilted and turned a vibrant green, taking about 3-4 minutes in total.
Once the spinach has wilted, add the bread and garlic mixture to the skillet. Stir well to coat the chickpeas and spinach with the aromatic paste. Taste, and adjust the seasoning with additional salt, pepper, or a pinch of chili flakes if desired for extra warmth.
Let the dish cook together for an additional 3-4 minutes, allowing the flavours to meld. If the mixture appears too dry, add a tablespoon of water to loosen it slightly, stirring to incorporate.
Serve the Espinacas con Garbanzos hot, directly from the skillet or on a serving dish. For an authentic touch, drizzle a bit of extra virgin olive oil over the top and garnish with a sprinkle of smoked paprika or a few more chili flakes if desired. Pair with crusty bread for dipping or enjoy as a standalone tapa.
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