Spanish

Espinacas con Garbanzos (Seville Chickpeas and Spinach)

Name: Espinacas con Garbanzos (Seville Chickpeas and Spinach)
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 3 cups cooked chickpeas; 8 cups fresh spinach; 1 slice day-old bread; 3 garlic cloves; 1 tsp ground cumin; 1 tsp sweet paprika; 1 tbsp sherry vinegar; 3 tbsp olive oil; 1/2 tsp salt

Javier @javier_v84

Espinacas con Garbanzos (Seville Chickpeas and Spinach) is Spanish home cooking, eaten at lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

40 min Medium Heart healthy High fiber Vegetarian Vegan Halal Dairy free Pescatarian

Ingredients

Serves

The quantities follow this count.

3 cups cooked chickpeas
8 cups fresh spinach
1 slice day-old bread
3 garlic cloves
1 tsp ground cumin
1 tsp sweet paprika
1 tbsp sherry vinegar
3 tbsp olive oil
1/2 tsp salt

How to cook it

Heat half the olive oil in a wide pan and fry the slice of bread until golden on both sides, then set it aside.
In the same pan fry the garlic cloves briefly until golden, then crush them together with the fried bread, the cumin, and a splash of water in a mortar or small blender to make a thick paste.
Wilt the spinach in the remaining olive oil in a large pot, working in batches if needed, until it collapses down.
Stir in the chickpeas, the paprika, and the bread-and-garlic paste along with enough water to loosen everything into a thick, spoonable mixture, then simmer for 10 minutes so the flavors meld.
Finish with the sherry vinegar and the salt and serve warm; this everyday tapa-turned-lunch is naturally meatless, with no chorizo needed.

Watch how to cook Espinacas con Garbanzos (Seville Chickpeas and Spinach)

Someone making it start to finish, so you can see what the steps look like.

Espinacas con garbanzos, un plato clásico de la cocina sevillana Play the video

Serve it with

A Spanish lunch is a plate rather than a single dish. These are the courses that normally sit beside Espinacas con Garbanzos (Seville Chickpeas and Spinach), read from the same composition Dinejot builds a real meal from.

Something to sip
- Ajoblanco (Chilled Malaga Almond and Garlic Soup)
  
  20 min
The cooked vegetable
- Acelgas Rehogadas (Sauteed Chard with Garlic and Pimenton)
  
  25 min
What it is eaten with
- Arroz Blanco (Plain White Rice)
  
  20 min
Something cool and fresh
- Boquerones en Vinagre (Vinegar-Cured Anchovies)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Espinacas con Garbanzos (Seville Chickpeas and Spinach) carries gluten. It is free of the remaining 9 allergens on that list.

Every tracked allergen in Espinacas con Garbanzos (Seville Chickpeas and Spinach)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	Yes	Alubias Blancas con Chorizo (White Beans with Chorizo)
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 360 kcal
Protein: 15 g
Carbs: 36 g
Fat: 17 g
Fiber: 9 g
Sugar: 4 g
Sodium: 460 mg
Saturated fat: 3 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Espinacas con Garbanzos (Seville Chickpeas and Spinach) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch. Nothing in the calendar rules it out, so it is a year round dish.