Easy One-Pot Spanish Spinach with Chickpeas (Garbanzos con Espinacas)
User Reviews
5
-
Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2
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Calories
300 kcal
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Cuisine
Mediterranean, Spanish
Easy One-Pot Spanish Spinach with Chickpeas (Garbanzos con Espinacas)
Description
This Spanish spinach and chickpeas recipe starts by gently browning sliced garlic in olive oil to infuse the oil with aroma without burning. After removing the garlic, a paste is made by blending the garlic, ground cumin, salt, pepper, breadcrumbs, and water. Paprika is then stirred into the oil, releasing its smoky flavor. Fresh spinach is added and stirred for a couple of minutes until just wilted, maintaining its bright green color and tender texture. Chickpeas are incorporated and combined with the cumin-breadcrumb sauce, heating everything together until hot.
The addition of white wine vinegar just before serving provides acidity that balances the richness of the olive oil and spices while lifting the dish’s overall flavor. This one-pot preparation yields a warm, savory side or light main, showcasing Mediterranean flavors and wholesome ingredients.
The recipe notes that homemade breadcrumbs can be used by toasting bread and processing it finely. Leftover servings keep well refrigerated for up to three days, making this a convenient dish for meal planning.
Ingredients
- 1-2 cloves garlic sliced
- 2 tbsp extra virgin olive oil
- ½ tsp sweet paprika 1 teaspoon
- ¼ tsp cumin ground
- 1 tbsp breadcrumbs or toasted bread in pan
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup of water
- 8 oz (200 g) chickpeas
- 8 oz (200 g) spinach fresh
- 1 tsp white wine vinegar
Instructions
- Slice or chop the garlic. Heat the olive oil in large pan over medium heat until it starts to simmer. Add the garlic and sauté until it begins to brown for about 1 minute. Remove the garlic. Keep the oil in the pan.
- In a food processor add the garlic, cumin, salt, pepper, breadcrumbs and the water. Mix until smooth.
- Turn on the heat again and add the paprika in the pan stirring until it becomes smooth.
- Add the spinach toss for 2 minutes until it begins to wilt. Add the chickpeas and toss. Add the cumin-breadcrumb sauce and stir. Heat until it comes to a boil. Lower heat and cook for 2-3 minutes more.
- Remove from pan and serve with a splash of vinegar.
Notes
- For traditional flavor, toast a slice of bread in a pan and grind it into breadcrumbs for the sauce.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 300kcal | 15% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Fiber | 10g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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