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Espinacas con Garbanzos (Spinach and Chickpeas) – a Spanish dish

Spinach and Garbanzos in BowlI heard about this dish on the Smitten Kitchen blog  and had to try it.  The veggies make it high in both Vitamin A and C and the garbanzos provide both protein and fiber.  What more could you want?

It is delicious and also works for vegetarians as a main dish.   Or, omnivores can serve it as a side to a grilled meat. Apparently, it is normally served in Spain, especially Seville, with small pieces of toast as a tapas dish. 

Of course I made a few changes to the original recipe.  🙂   Feel free to adjust the spinach to garbanzo ratio to suit you and your family’s taste.

Espinacas con Garbanzos (Spinach and Chickpeas)
Adapted from Smitten Kitchen
(Serve 4 as a main or 8 as a side)

  • 6 tablespoon olive oil
  • 1/4 cup chopped onion
  • 3 garlic cloves, finely chopped
  • 1 pound raw spinach, washed
  • 1/2 pound dried chickpeas, cooked until soft and tender or two 15-oz cans of chickpeas, rinsed and drained
  • 1/2 cup tomato sauce
  • 1/2 teaspoon ground cumin
  • 1 1/2 tablespoon red wine vinegar
  • 1 pinch red pepper flakes or a few shakes of tabasco
  • 1/2 teaspoon smoked paprika (add more if you like, it is tasty without being “hot”)
  • sea salt and freshly ground black pepper, to taste
  • lemon juice, to taste

Spinach and Garbanzos on Plate

  1. Place a large saucepan over medium heat and add the olive oil.  When hot, add the onion and cook a few minutes.
  2. Add the garlic, cook 1 minute, then add the spinach with a pinch of salt and stir well.  Cook until the spinach is wilted and soft.
  3. Add the chickpeas, tomato sauce, spices and all remaining ingredients. Stir until the chickpeas have absorbed the flavors and are hot.
  4. Check for seasoning and serve on fried bread toasts as the Spanish do.

Note about the Smoked Paprika:  You really need to try this stuff as it adds so much flavor.  I found mine at one of the local natural food stores that sells bulk spices.  I understand you can also order it from Penzeys, but apparently, even McCormick has a version.  I have read that they smoke the peppers first  and then dry and grind them.  You might be able to get by with substituting regular paprika and some liquid smoke, but do try to find the smoked paprika if you can.

– Stacey


About feedingmytribe

Mom to four 10-year-olds. Trying to find my way through the confusing world of food and nutrition to provide my girls with a healthy start in life.

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