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Espinacas con Garbanzos (Spinach and Chickpeas)

Spanish Sabores
A Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) that will have you craving another bite!
Course Main Course, Side Dish



  • Coat a large saucepan with extra virgin olive oil (approx. 2 tbsp) and heat to medium high
  • Before the oil gets too hot, add the spinach (in batches if necessary)
  • Sauté the spinach until just wilted and remove to strain in a colander
  • Re-coat the pan with olive oil and add in the bread cubes and raw almonds. Fry until the bread and almonds are browned and crispy on each side
  • Add the chopped garlic, cumin, cayenne and black pepper and sauté for a couple of minutes, until the garlic is fragrant and turning brown
  • Transfer the ingredients to a blender/food processor and add the sherry vinegar
  • Blend the ingredients together until you have a thick paste (you can add a few tablespoons of water if needed to blend easier, but don't over blend and make it gooey)
  • Return the paste to the saucepan and add your garbanzo beans and tomato sauce
  • Stir gently until the chickpeas are fully coated by the sauce and add a bit of water to thin things out
  • Add the spinach and stir gently until it is evenly incorporated and hot
  • Season with salt and pepper
  • Once plated, drizzle a swirl of extra virgin olive oil on top of each dish, then sprinkle a small amount of smoked Spanish paprika on top
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