Yoribang
Side dishSpanishFree to use

Espinacas con Garbanzos

A Seville tapa of spinach and chickpeas with cumin, garlic, and a splash of sherry vinegar.

Serves 4

Prep 10 min

Cook 20 min

Espinacas con Garbanzos
Photo: Toniher, CC BY-SA 4.0, via Wikimedia Commons
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Ingredients

  • 3 tablespoons olive oil
  • 4 cloves garlic, sliced
  • 1 slice bread, cubed
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 can (15 oz) chickpeas, drained
  • 1 lb spinach, chopped
  • 1/2 cup water
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon salt

Steps

  1. Step 1. Fry the garlic and bread in the oil for 2 minutes until golden. Remove and mash in a bowl with the cumin and paprika and a splash of water.

  2. Step 2. Add the chickpeas and spinach to the pan with the water and cook for 5 minutes until the spinach wilts.

  3. Step 3. Stir in the mashed bread mixture, vinegar, and salt.

  4. Step 4. Simmer for 5 minutes until thick. Serve warm.

Where this recipe comes from

Yoribang Spanish recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Spanish dishes, from tapas to rice and desserts. Spanish olive oil, smoked paprika (pimentón), sherry vinegar, and chorizo are sold in many supermarkets and specialty stores. Bomba rice is traditional for paella but short-grain rice works.