Easy One-Pot Spanish Spinach with Chickpeas (Garbanzos con Espinacas)
This traditional Spanish tapas spinach and chickpeas recipe features chickpeas, sautéed spinach, infused with garlic, smoky paprika, and earthy cumin. On your table in under 15 minutes!
Servings 2
Calories 300kcal
Ingredients
- 1-2 cloves of garlic sliced
- 2 tbsp extra virgin olive oil
- ½ tsp teaspoon sweet paprika
- ¼ tsp ground cumin
- 1 tbsp breadcrumbs (or you can toast bread in pan see above).
- ½ tsp salt
- ¼ tsp pepper
- ½ cup of water
- 8 oz (200 g) chickpeas
- 8 oz (200 g) fresh spinach
- 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
- Traditionally you make your own bread crumbs by toasting a slice of bread in a pan and then putting in the food processor. For ease, I use plain breadcrumbs.
- To store: Cover and store in the refrigerator for up to 3 days.
Nutrition
Serving: 1serving | Calories: 300kcal | Protein: 11g | Fat: 15g | Fiber: 10g