Espinacas con Garbanzos

Name: Espinacas con Garbanzos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 cans chickpeas (15 oz), drained, rinsed; 10 oz fresh baby spinach; 1/4 cup extra-virgin olive oil; 1 medium yellow onion, finely diced; 4 garlic cloves, minced; 1 can canned diced tomatoes; 1 tsp smoked paprika; 1/2 tsp ground cumin; 2 tsp sherry vinegar (or red wine vinegar); 1/2 tsp salt; 1/4 tsp black pepper, freshly ground

A Seville classic of wilted spinach and chickpeas braised in a fragrant tomato and cumin sauce, finished with a touch of sherry vinegar. Hearty, deeply savory, and fully plant-based.

30 minEasyServes 4230 cal/serving

SpanishSideStovetopVeganMediterraneanHigh FiberGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeSesame-FreePork-FreeCorn-Free

Ingredients

2 cans chickpeas (15 oz), drained, rinsed
10 oz fresh baby spinach
1/4 cup extra-virgin olive oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 can canned diced tomatoes
1 tsp smoked paprika
1/2 tsp ground cumin
2 tsp sherry vinegar (or red wine vinegar)
1/2 tsp salt
1/4 tsp black pepper, freshly ground

Instructions

1

Heat 1/4 cup extra-virgin olive oil in a large skillet over medium heat. Add 1 medium finely diced yellow onion and cook, stirring, for 5 minutes until softened.
2

Add 4 minced garlic cloves, 1 tsp smoked paprika, and 1/2 tsp ground cumin. Cook for 1 minute until fragrant.
3

Stir in 1 can canned diced tomatoes. Simmer for 5 minutes until the tomatoes reduce and thicken slightly.
4

Add 2 cans drained, rinsed chickpeas (15 oz) and stir to combine. Cook for 3 minutes to warm through and let the chickpeas absorb the flavors.
5

Add 10 oz fresh baby spinach in two or three batches, stirring each addition until wilted before adding the next. This should take about 3 minutes total.
6

Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Add 2 tsp sherry vinegar (or red wine vinegar) and toss. Taste and adjust seasoning. Serve warm.

Questions

How long does Espinacas con Garbanzos keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Espinacas con Garbanzos?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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