Spanish
Potaje de Garbanzos (Chickpea and Spinach Potaje)
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Potaje de Garbanzos (Chickpea and Spinach Potaje) 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.
Ingredients
The quantities follow this count.
How to cook it
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Cook the soaked chickpeas with the bay leaf in plenty of water until nearly tender, about an hour, and reserve the cooking liquid.
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Heat the olive oil in a wide pot and cook the chopped onion and garlic until soft, then stir in the chopped tomato, cumin, paprika, and saffron and cook until fragrant; this everyday version is built on the olive oil sofrito rather than on any pork, which is exactly how most families cook it week to week.
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Add the chickpeas, the diced potato, and enough of the reserved cooking liquid to just cover everything, and simmer for 20 minutes until the potato is tender.
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Stir in the spinach in batches until wilted, season with the salt, and serve hot in wide bowls.
Watch how to cook Potaje de Garbanzos (Chickpea and Spinach Potaje)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Spanish lunch is a plate rather than a single dish. These are the courses that normally sit beside Potaje de Garbanzos (Chickpea and Spinach Potaje), read from the same composition Dinejot builds a real meal from.
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Something to sip
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The cooked vegetable
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What it is eaten with
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Potaje de Garbanzos (Chickpea and Spinach Potaje) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| 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
- 16 g
- Carbs
- 48 g
- Fat
- 12 g
- Fiber
- 12 g
- Sugar
- 6 g
- Sodium
- 480 mg
- Saturated fat
- 2 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Potaje de Garbanzos (Chickpea and Spinach Potaje) takes about 90 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.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.