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

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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.

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Questions

What is Espinacas con Garbanzos?

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. This reference files it under Spanish side: made on the stovetop, rated easy and about 30 minutes start to finish.

What should Espinacas con Garbanzos look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until the tomatoes reduce and thicken slightly. Step 5: cook until wilted before adding the next.

What can I use instead of smoked paprika in Espinacas con Garbanzos?

The entry for Espinacas con Garbanzos calls for 1 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Can I use dried beans instead of canned in Espinacas con Garbanzos?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Espinacas con Garbanzos uses 2 cans chickpeas (15 oz), drained, rinsed.

How many calories are in Espinacas con Garbanzos?

One serving (the recipe makes 4) is about 230 calories, with 10 g protein, 24 g carbohydrate and 9 g fat, plus 5 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

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