Espinacas con Garbanzos
Andalusian spinach & chickpea stew
Ingredients
- 1 tin Chickpeas
- 400 g Spinach
- 3 cloves Garlic
- 3 tbsp Extra-virgin olive oil
- 1 tsp Ground cumin
- 1 tsp Pimenton dulce (sweet smoked paprika)
- 1 tsp Salt
- 1 tbsp Sherry vinegar (optional)
Method
- Drain and rinse the chickpeas. Slice the garlic thin.
- Warm the olive oil in a wide pan over medium heat and fry the garlic with the cumin until fragrant, about 1 minute.
- Pull the pan off the heat and stir in the pimenton for 10 seconds so it blooms without burning. Add the chickpeas, sherry vinegar, salt, and a splash of water.
- Return to medium heat and wilt the spinach in handfuls, stirring until it collapses.
- Lower the heat and simmer everything together until thick and the flavors meld, about 5 minutes.
- Spoon into bowls with bread alongside.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Espinacas con Garbanzos
Espinacas con Garbanzos is one of Seville's most beloved tapas, an Andalusian stew of chickpeas and spinach bound in a smoky cumin-and-paprika sauce that shows up in tabernas across the city, especially during Lent. It belongs to a long line of Spanish dishes shaped by Moorish cooking, where cumin and spinach are foundational, and it is thoroughly vegan without ever feeling austere. What sets it apart is how much depth it wrings from a short pantry list: the chickpeas turn creamy, the spinach melts down, and a splash of sherry vinegar keeps everything lively.
The flavor is earthy and warm, with the sweet smoke of pimentón dulce running through a base of garlic and cumin, rounded out by the tang of sherry. The technique that makes this version worth following is blooming the paprika off the heat for a few seconds, so it releases its color and aroma without turning bitter, a small move that separates a good pot from a scorched one. Simmered until thick, it is traditionally served in small earthenware dishes with plenty of crusty bread for scooping, equally at home as a tapa on a bar counter or a light main with a glass of fino.
Espinacas con Garbanzos: frequently asked questions
How many calories are in Espinacas con Garbanzos?
A serving has about 225 calories — 8.7g protein, 21.9g carbs, 12.7g fat, 7.4g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Espinacas con Garbanzos gluten-free?
Based on its ingredients, Espinacas con Garbanzos has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How long does Espinacas con Garbanzos take to make?
About 20 minutes start to finish, but only around 14 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Espinacas con Garbanzos?
The core ingredients are essential, but you can leave out sherry vinegar — it's optional and mainly there for extra flavor or finish.
How many servings does Espinacas con Garbanzos make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.