Spinach & Chickpeas
This extraordinary dish from Seville, known as espinacas con garbanzos, features tender spinach and creamy chickpeas simmered in a rich, flavourful tomato sauce spiced with earthy cumin and smoky paprika. Simple, healthy, and incredibly fast to prepare, this classic Spanish tapas staple offers a deep, rustic warmth that makes it a perfect appetiser or a nutritious side dish to accompany grilled fish or meats.
Cuisines
Cooking Instructions
Preparation: 5 minutes
Cooking: 15 minutes
Cooking: 15 minutes
Servings: 2 to 4
Notes:
Using pre-washed, bagged spinach is a great time-saving hack; it is inexpensive, clean, and pre-cut, making it an ideal choice for this quick recipe.
The secret to the depth of flavour in this dish lies in the combination of cumin and smoked paprika, which provide an earthy and smoky profile that perfectly complements the mild spinach and chickpeas.
A small pinch of white sugar added to the tomato puree is crucial; it helps to balance the natural acidity of the tomatoes, resulting in a more harmonious and rounded sauce.
While traditionally served as a tapas appetiser, this dish is wonderfully versatile; enjoy it as a nutritious side dish alongside grilled fish, or serve it over crusty bread for a simple, light meal.
If you prefer a different texture, you can use dried chickpeas that have been soaked and cooked according to package directions, though canned or jarred chickpeas are perfect for getting this meal on the table in under 30 minutes.
The secret to the depth of flavour in this dish lies in the combination of cumin and smoked paprika, which provide an earthy and smoky profile that perfectly complements the mild spinach and chickpeas.
A small pinch of white sugar added to the tomato puree is crucial; it helps to balance the natural acidity of the tomatoes, resulting in a more harmonious and rounded sauce.
While traditionally served as a tapas appetiser, this dish is wonderfully versatile; enjoy it as a nutritious side dish alongside grilled fish, or serve it over crusty bread for a simple, light meal.
If you prefer a different texture, you can use dried chickpeas that have been soaked and cooked according to package directions, though canned or jarred chickpeas are perfect for getting this meal on the table in under 30 minutes.
Sauté Aromatics
Heat extra virgin olive oil in a pan over medium heat, add the sliced garlic and diced onions, and cook until they develop a beautiful light golden colour.
Build Sauce
Stir in the cumin and smoked paprika, mixing quickly to avoid burning, then add the tomato puree, sea salt, black pepper, and a pinch of sugar.
Wilt Spinach
Add the tightly packed spinach to the pan, place a lid on top, and simmer on low heat for 2 minutes until the spinach has wilted.
Combine
Stir in the chickpeas, season with additional salt and pepper if needed, and cook for a further 4 minutes until all ingredients are well combined and warmed through.
Serve
Remove from the heat and transfer the mixture into a shallow bowl for serving as a tapas dish or side.
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Ingredients
Base
| Spinach | 2 cups |
| Chickpeas | 200 g |
Sauce
| Extra Virgin Olive Oil | 30 ml |
| Garlic | 4 cloves |
| Onion | ½ |
| Tomato Puree | 115 g |
| Cumin | ¼ tsp |
| Smoked Paprika | ¼ tsp |
| White Sugar | 1 pinch |
| Sea Salt | To taste |
| Black Pepper | To taste |
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