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Serve in small clay bowls and garnish with salt and olive oil.
Enjoy!
Recipe FAQs
What is espinacas con garbanzo?
This is a traditional Spanish tapa from Andalusia, the southernmost region in Spain. It’s a flavorful stew made from a toasted bread and tomato purée, wilted spinach, and tender chickpeas. It’s garnished with a drizzle of extra virgin olive oil and a sprinkle of Spanish paprika for extra flavor.
Is espinacas con garbanzo vegan?
Yes! This Spanish spinach and chickpea stew is naturally vegan. It’s one of my favorite vegetarian and vegan tapas.
Are chickpeas and garbanzo beans the same?
Yes! Chickpeas and garbanzo beans are the same food. “Chickpeas” is the English word for garbanzos, which is the Spanish name. However, we’ve adapted the Spanish name in English as well, leaving us with two options.
What can I serve with spinach and chickpeas?
In Spain, this is often served as a tapa, which means you’d have another couple of dishes along with it to make a full meal. You can serve anything you’d like — I especially like to serve Spanish ham croquettes and my favorite marinated carrots.
Serve
I like to serve my espinacas con garbanzos as part of a tapas feast, but you can also serve it as a side dish to roasted meat.
Make Ahead: You can make espinacas con garbanzo in advance. It will last up to 4 days in the fridge. Like most stews, the flavor gets even better after resting.
Leftovers: Cover the leftover stew tightly and refrigerate for up to 4 days.
Freezing: Spinach and chickpeas will keep for up to 2 months if it’s sealed in an airtight container or in a freezer bag.
Expert Tips
Good quality canned chickpeas that aren’t mushy or soaked and cooked dried chickpeas will work equally well in this recipe.
Use either Spanish smoked pimentón dulce(sweet paprika) or pimentón picante (spicy paprika) to add flavor to this dish.
This stew will keep for up to 4 days in the fridge, or up to 2 months in the freezer. Since this is a tomato-based soup, the flavor of the dish will improve the next day.
More Delicious Spanish Stews
Espinacas con Garbanzos (Spinach and Chickpeas)
A Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) that will have you craving another bite!
Heat 2 tablespoons (30 ml) of extra virgin olive oil in a large skillet over medium high heat. Add the spinach (in batches if necessary) and stir until wilted.
Dump the wilted spinach into a colander and set aside to drain and cool.
Add a little more olive oil to the pan and place over medium heat. Add the bread cubes and raw almonds, and stir until the bread is crispy on all sides and the almonds are toasted.
Add the minced garlic, cumin, cayenne, and black pepper to the bread and almonds and sauté for a couple of minutes, until the garlic is fragrant and browned.
Place the bread mixture and sherry vinegar in a blender or food processor and blend until you have a thick paste. You can add a few tablespoons of water if needed, but don’t add too much and make it gooey.
Pour the bread paste into the skillet, and add the garbanzo beans and tomato sauce. Stir gently until the chickpeas are fully coated in the sauce. Add a bit of water to thin the sauce if needed.
Add the spinach and stir gently until it is evenly incorporated and heated through. Season to taste with salt and pepper.
Serve hot in small dishes with a drizzle of extra virgin olive oil and a sprinkle of smoked Spanish paprika on top. Enjoy!
Notes
Good quality canned chickpeas that aren’t mushy or soaked and cooked dried chickpeas will work equally well in this recipe.
Use either Spanish smoked pimentón dulce (sweet paprika) or pimentón picante (spicy paprika) to add flavor to this dish.
This stew will keep for up to 4 days in the fridge, or up to 2 months in the freezer. Since this is a tomato-based soup, the flavor of the dish will improve the next day.
Add the drained chickpeas, almond paste, and tomato sauce to the pan.
Mix until combined.
Add the spinach back to the pan.
Stir until fully combined.
Serve in small clay bowls and garnish with salt and olive oil.
Enjoy!
Recipe FAQs
What is espinacas con garbanzo?
This is a traditional Spanish tapa from Andalusia, the southernmost region in Spain. It’s a flavorful stew made from a toasted bread and tomato purée, wilted spinach, and tender chickpeas. It’s garnished with a drizzle of extra virgin olive oil and a sprinkle of Spanish paprika for extra flavor.
Is espinacas con garbanzo vegan?
Yes! This Spanish spinach and chickpea stew is naturally vegan. It’s one of my favorite vegetarian and vegan tapas.
Are chickpeas and garbanzo beans the same?
Yes! Chickpeas and garbanzo beans are the same food. “Chickpeas” is the English word for garbanzos, which is the Spanish name. However, we’ve adapted the Spanish name in English as well, leaving us with two options.
What can I serve with spinach and chickpeas?
In Spain, this is often served as a tapa, which means you’d have another couple of dishes along with it to make a full meal. You can serve anything you’d like — I especially like to serve Spanish ham croquettes and my favorite marinated carrots.
Serve
I like to serve my espinacas con garbanzos as part of a tapas feast, but you can also serve it as a side dish to roasted meat.
Make Ahead: You can make espinacas con garbanzo in advance. It will last up to 4 days in the fridge. Like most stews, the flavor gets even better after resting.
Leftovers: Cover the leftover stew tightly and refrigerate for up to 4 days.
Freezing: Spinach and chickpeas will keep for up to 2 months if it’s sealed in an airtight container or in a freezer bag.
Expert Tips
Good quality canned chickpeas that aren’t mushy or soaked and cooked dried chickpeas will work equally well in this recipe.
Use either Spanish smoked pimentón dulce(sweet paprika) or pimentón picante (spicy paprika) to add flavor to this dish.
This stew will keep for up to 4 days in the fridge, or up to 2 months in the freezer. Since this is a tomato-based soup, the flavor of the dish will improve the next day.
More Delicious Spanish Stews
Espinacas con Garbanzos (Spinach and Chickpeas)
A Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) that will have you craving another bite!
Heat 2 tablespoons (30 ml) of extra virgin olive oil in a large skillet over medium high heat. Add the spinach (in batches if necessary) and stir until wilted.
Dump the wilted spinach into a colander and set aside to drain and cool.
Add a little more olive oil to the pan and place over medium heat. Add the bread cubes and raw almonds, and stir until the bread is crispy on all sides and the almonds are toasted.
Add the minced garlic, cumin, cayenne, and black pepper to the bread and almonds and sauté for a couple of minutes, until the garlic is fragrant and browned.
Place the bread mixture and sherry vinegar in a blender or food processor and blend until you have a thick paste. You can add a few tablespoons of water if needed, but don’t add too much and make it gooey.
Pour the bread paste into the skillet, and add the garbanzo beans and tomato sauce. Stir gently until the chickpeas are fully coated in the sauce. Add a bit of water to thin the sauce if needed.
Add the spinach and stir gently until it is evenly incorporated and heated through. Season to taste with salt and pepper.
Serve hot in small dishes with a drizzle of extra virgin olive oil and a sprinkle of smoked Spanish paprika on top. Enjoy!
Notes
Good quality canned chickpeas that aren’t mushy or soaked and cooked dried chickpeas will work equally well in this recipe.
Use either Spanish smoked pimentón dulce (sweet paprika) or pimentón picante (spicy paprika) to add flavor to this dish.
This stew will keep for up to 4 days in the fridge, or up to 2 months in the freezer. Since this is a tomato-based soup, the flavor of the dish will improve the next day.
Add the drained chickpeas, almond paste, and tomato sauce to the pan.
Mix until combined.
Add the spinach back to the pan.
Stir until fully combined.
Serve in small clay bowls and garnish with salt and olive oil.
Enjoy!
Recipe FAQs
What is espinacas con garbanzo?
This is a traditional Spanish tapa from Andalusia, the southernmost region in Spain. It’s a flavorful stew made from a toasted bread and tomato purée, wilted spinach, and tender chickpeas. It’s garnished with a drizzle of extra virgin olive oil and a sprinkle of Spanish paprika for extra flavor.
Is espinacas con garbanzo vegan?
Yes! This Spanish spinach and chickpea stew is naturally vegan. It’s one of my favorite vegetarian and vegan tapas.
Are chickpeas and garbanzo beans the same?
Yes! Chickpeas and garbanzo beans are the same food. “Chickpeas” is the English word for garbanzos, which is the Spanish name. However, we’ve adapted the Spanish name in English as well, leaving us with two options.
What can I serve with spinach and chickpeas?
In Spain, this is often served as a tapa, which means you’d have another couple of dishes along with it to make a full meal. You can serve anything you’d like — I especially like to serve Spanish ham croquettes and my favorite marinated carrots.
Serve
I like to serve my espinacas con garbanzos as part of a tapas feast, but you can also serve it as a side dish to roasted meat.
Make Ahead: You can make espinacas con garbanzo in advance. It will last up to 4 days in the fridge. Like most stews, the flavor gets even better after resting.
Leftovers: Cover the leftover stew tightly and refrigerate for up to 4 days.
Freezing: Spinach and chickpeas will keep for up to 2 months if it’s sealed in an airtight container or in a freezer bag.
Expert Tips
Good quality canned chickpeas that aren’t mushy or soaked and cooked dried chickpeas will work equally well in this recipe.
Use either Spanish smoked pimentón dulce(sweet paprika) or pimentón picante (spicy paprika) to add flavor to this dish.
This stew will keep for up to 4 days in the fridge, or up to 2 months in the freezer. Since this is a tomato-based soup, the flavor of the dish will improve the next day.
More Delicious Spanish Stews
Espinacas con Garbanzos (Spinach and Chickpeas)
A Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) that will have you craving another bite!
Heat 2 tablespoons (30 ml) of extra virgin olive oil in a large skillet over medium high heat. Add the spinach (in batches if necessary) and stir until wilted.
Dump the wilted spinach into a colander and set aside to drain and cool.
Add a little more olive oil to the pan and place over medium heat. Add the bread cubes and raw almonds, and stir until the bread is crispy on all sides and the almonds are toasted.
Add the minced garlic, cumin, cayenne, and black pepper to the bread and almonds and sauté for a couple of minutes, until the garlic is fragrant and browned.
Place the bread mixture and sherry vinegar in a blender or food processor and blend until you have a thick paste. You can add a few tablespoons of water if needed, but don’t add too much and make it gooey.
Pour the bread paste into the skillet, and add the garbanzo beans and tomato sauce. Stir gently until the chickpeas are fully coated in the sauce. Add a bit of water to thin the sauce if needed.
Add the spinach and stir gently until it is evenly incorporated and heated through. Season to taste with salt and pepper.
Serve hot in small dishes with a drizzle of extra virgin olive oil and a sprinkle of smoked Spanish paprika on top. Enjoy!
Notes
Good quality canned chickpeas that aren’t mushy or soaked and cooked dried chickpeas will work equally well in this recipe.
Use either Spanish smoked pimentón dulce (sweet paprika) or pimentón picante (spicy paprika) to add flavor to this dish.
This stew will keep for up to 4 days in the fridge, or up to 2 months in the freezer. Since this is a tomato-based soup, the flavor of the dish will improve the next day.
Put the browned bread and almonds into the blender.
Add the sherry vinegar.
Blend until you have a paste.
Add the drained chickpeas, almond paste, and tomato sauce to the pan.
Mix until combined.
Add the spinach back to the pan.
Stir until fully combined.
Serve in small clay bowls and garnish with salt and olive oil.
Enjoy!
Recipe FAQs
What is espinacas con garbanzo?
This is a traditional Spanish tapa from Andalusia, the southernmost region in Spain. It’s a flavorful stew made from a toasted bread and tomato purée, wilted spinach, and tender chickpeas. It’s garnished with a drizzle of extra virgin olive oil and a sprinkle of Spanish paprika for extra flavor.
Is espinacas con garbanzo vegan?
Yes! This Spanish spinach and chickpea stew is naturally vegan. It’s one of my favorite vegetarian and vegan tapas.
Are chickpeas and garbanzo beans the same?
Yes! Chickpeas and garbanzo beans are the same food. “Chickpeas” is the English word for garbanzos, which is the Spanish name. However, we’ve adapted the Spanish name in English as well, leaving us with two options.
What can I serve with spinach and chickpeas?
In Spain, this is often served as a tapa, which means you’d have another couple of dishes along with it to make a full meal. You can serve anything you’d like — I especially like to serve Spanish ham croquettes and my favorite marinated carrots.
Serve
I like to serve my espinacas con garbanzos as part of a tapas feast, but you can also serve it as a side dish to roasted meat.
Make Ahead: You can make espinacas con garbanzo in advance. It will last up to 4 days in the fridge. Like most stews, the flavor gets even better after resting.
Leftovers: Cover the leftover stew tightly and refrigerate for up to 4 days.
Freezing: Spinach and chickpeas will keep for up to 2 months if it’s sealed in an airtight container or in a freezer bag.
Expert Tips
Good quality canned chickpeas that aren’t mushy or soaked and cooked dried chickpeas will work equally well in this recipe.
Use either Spanish smoked pimentón dulce(sweet paprika) or pimentón picante (spicy paprika) to add flavor to this dish.
This stew will keep for up to 4 days in the fridge, or up to 2 months in the freezer. Since this is a tomato-based soup, the flavor of the dish will improve the next day.
More Delicious Spanish Stews
Espinacas con Garbanzos (Spinach and Chickpeas)
A Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) that will have you craving another bite!
Heat 2 tablespoons (30 ml) of extra virgin olive oil in a large skillet over medium high heat. Add the spinach (in batches if necessary) and stir until wilted.
Dump the wilted spinach into a colander and set aside to drain and cool.
Add a little more olive oil to the pan and place over medium heat. Add the bread cubes and raw almonds, and stir until the bread is crispy on all sides and the almonds are toasted.
Add the minced garlic, cumin, cayenne, and black pepper to the bread and almonds and sauté for a couple of minutes, until the garlic is fragrant and browned.
Place the bread mixture and sherry vinegar in a blender or food processor and blend until you have a thick paste. You can add a few tablespoons of water if needed, but don’t add too much and make it gooey.
Pour the bread paste into the skillet, and add the garbanzo beans and tomato sauce. Stir gently until the chickpeas are fully coated in the sauce. Add a bit of water to thin the sauce if needed.
Add the spinach and stir gently until it is evenly incorporated and heated through. Season to taste with salt and pepper.
Serve hot in small dishes with a drizzle of extra virgin olive oil and a sprinkle of smoked Spanish paprika on top. Enjoy!
Notes
Good quality canned chickpeas that aren’t mushy or soaked and cooked dried chickpeas will work equally well in this recipe.
Use either Spanish smoked pimentón dulce (sweet paprika) or pimentón picante (spicy paprika) to add flavor to this dish.
This stew will keep for up to 4 days in the fridge, or up to 2 months in the freezer. Since this is a tomato-based soup, the flavor of the dish will improve the next day.
Put the browned bread and almonds into the blender.
Add the sherry vinegar.
Blend until you have a paste.
Add the drained chickpeas, almond paste, and tomato sauce to the pan.
Mix until combined.
Add the spinach back to the pan.
Stir until fully combined.
Serve in small clay bowls and garnish with salt and olive oil.
Enjoy!
Recipe FAQs
What is espinacas con garbanzo?
This is a traditional Spanish tapa from Andalusia, the southernmost region in Spain. It’s a flavorful stew made from a toasted bread and tomato purée, wilted spinach, and tender chickpeas. It’s garnished with a drizzle of extra virgin olive oil and a sprinkle of Spanish paprika for extra flavor.
Is espinacas con garbanzo vegan?
Yes! This Spanish spinach and chickpea stew is naturally vegan. It’s one of my favorite vegetarian and vegan tapas.
Are chickpeas and garbanzo beans the same?
Yes! Chickpeas and garbanzo beans are the same food. “Chickpeas” is the English word for garbanzos, which is the Spanish name. However, we’ve adapted the Spanish name in English as well, leaving us with two options.
What can I serve with spinach and chickpeas?
In Spain, this is often served as a tapa, which means you’d have another couple of dishes along with it to make a full meal. You can serve anything you’d like — I especially like to serve Spanish ham croquettes and my favorite marinated carrots.
Serve
I like to serve my espinacas con garbanzos as part of a tapas feast, but you can also serve it as a side dish to roasted meat.
Make Ahead: You can make espinacas con garbanzo in advance. It will last up to 4 days in the fridge. Like most stews, the flavor gets even better after resting.
Leftovers: Cover the leftover stew tightly and refrigerate for up to 4 days.
Freezing: Spinach and chickpeas will keep for up to 2 months if it’s sealed in an airtight container or in a freezer bag.
Expert Tips
Good quality canned chickpeas that aren’t mushy or soaked and cooked dried chickpeas will work equally well in this recipe.
Use either Spanish smoked pimentón dulce(sweet paprika) or pimentón picante (spicy paprika) to add flavor to this dish.
This stew will keep for up to 4 days in the fridge, or up to 2 months in the freezer. Since this is a tomato-based soup, the flavor of the dish will improve the next day.
More Delicious Spanish Stews
Espinacas con Garbanzos (Spinach and Chickpeas)
A Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) that will have you craving another bite!
Heat 2 tablespoons (30 ml) of extra virgin olive oil in a large skillet over medium high heat. Add the spinach (in batches if necessary) and stir until wilted.
Dump the wilted spinach into a colander and set aside to drain and cool.
Add a little more olive oil to the pan and place over medium heat. Add the bread cubes and raw almonds, and stir until the bread is crispy on all sides and the almonds are toasted.
Add the minced garlic, cumin, cayenne, and black pepper to the bread and almonds and sauté for a couple of minutes, until the garlic is fragrant and browned.
Place the bread mixture and sherry vinegar in a blender or food processor and blend until you have a thick paste. You can add a few tablespoons of water if needed, but don’t add too much and make it gooey.
Pour the bread paste into the skillet, and add the garbanzo beans and tomato sauce. Stir gently until the chickpeas are fully coated in the sauce. Add a bit of water to thin the sauce if needed.
Add the spinach and stir gently until it is evenly incorporated and heated through. Season to taste with salt and pepper.
Serve hot in small dishes with a drizzle of extra virgin olive oil and a sprinkle of smoked Spanish paprika on top. Enjoy!
Notes
Good quality canned chickpeas that aren’t mushy or soaked and cooked dried chickpeas will work equally well in this recipe.
Use either Spanish smoked pimentón dulce (sweet paprika) or pimentón picante (spicy paprika) to add flavor to this dish.
This stew will keep for up to 4 days in the fridge, or up to 2 months in the freezer. Since this is a tomato-based soup, the flavor of the dish will improve the next day.
Add another couple of tablespoons of olive oil to the pan and add the bread cubes and almonds.
Add the minced garlic.
Add all the dried spices.
Stir until browned and toasted.
Put the browned bread and almonds into the blender.
Add the sherry vinegar.
Blend until you have a paste.
Add the drained chickpeas, almond paste, and tomato sauce to the pan.
Mix until combined.
Add the spinach back to the pan.
Stir until fully combined.
Serve in small clay bowls and garnish with salt and olive oil.
Enjoy!
Recipe FAQs
What is espinacas con garbanzo?
This is a traditional Spanish tapa from Andalusia, the southernmost region in Spain. It’s a flavorful stew made from a toasted bread and tomato purée, wilted spinach, and tender chickpeas. It’s garnished with a drizzle of extra virgin olive oil and a sprinkle of Spanish paprika for extra flavor.
Is espinacas con garbanzo vegan?
Yes! This Spanish spinach and chickpea stew is naturally vegan. It’s one of my favorite vegetarian and vegan tapas.
Are chickpeas and garbanzo beans the same?
Yes! Chickpeas and garbanzo beans are the same food. “Chickpeas” is the English word for garbanzos, which is the Spanish name. However, we’ve adapted the Spanish name in English as well, leaving us with two options.
What can I serve with spinach and chickpeas?
In Spain, this is often served as a tapa, which means you’d have another couple of dishes along with it to make a full meal. You can serve anything you’d like — I especially like to serve Spanish ham croquettes and my favorite marinated carrots.
Serve
I like to serve my espinacas con garbanzos as part of a tapas feast, but you can also serve it as a side dish to roasted meat.
Make Ahead: You can make espinacas con garbanzo in advance. It will last up to 4 days in the fridge. Like most stews, the flavor gets even better after resting.
Leftovers: Cover the leftover stew tightly and refrigerate for up to 4 days.
Freezing: Spinach and chickpeas will keep for up to 2 months if it’s sealed in an airtight container or in a freezer bag.
Expert Tips
Good quality canned chickpeas that aren’t mushy or soaked and cooked dried chickpeas will work equally well in this recipe.
Use either Spanish smoked pimentón dulce(sweet paprika) or pimentón picante (spicy paprika) to add flavor to this dish.
This stew will keep for up to 4 days in the fridge, or up to 2 months in the freezer. Since this is a tomato-based soup, the flavor of the dish will improve the next day.
More Delicious Spanish Stews
Espinacas con Garbanzos (Spinach and Chickpeas)
A Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) that will have you craving another bite!
Heat 2 tablespoons (30 ml) of extra virgin olive oil in a large skillet over medium high heat. Add the spinach (in batches if necessary) and stir until wilted.
Dump the wilted spinach into a colander and set aside to drain and cool.
Add a little more olive oil to the pan and place over medium heat. Add the bread cubes and raw almonds, and stir until the bread is crispy on all sides and the almonds are toasted.
Add the minced garlic, cumin, cayenne, and black pepper to the bread and almonds and sauté for a couple of minutes, until the garlic is fragrant and browned.
Place the bread mixture and sherry vinegar in a blender or food processor and blend until you have a thick paste. You can add a few tablespoons of water if needed, but don’t add too much and make it gooey.
Pour the bread paste into the skillet, and add the garbanzo beans and tomato sauce. Stir gently until the chickpeas are fully coated in the sauce. Add a bit of water to thin the sauce if needed.
Add the spinach and stir gently until it is evenly incorporated and heated through. Season to taste with salt and pepper.
Serve hot in small dishes with a drizzle of extra virgin olive oil and a sprinkle of smoked Spanish paprika on top. Enjoy!
Notes
Good quality canned chickpeas that aren’t mushy or soaked and cooked dried chickpeas will work equally well in this recipe.
Use either Spanish smoked pimentón dulce (sweet paprika) or pimentón picante (spicy paprika) to add flavor to this dish.
This stew will keep for up to 4 days in the fridge, or up to 2 months in the freezer. Since this is a tomato-based soup, the flavor of the dish will improve the next day.
Heat some olive oil in a pan over medium-high heat, then add the spinach.
Stir until the spinach has wilted.
Set aside the spinach to cool.
Add another couple of tablespoons of olive oil to the pan and add the bread cubes and almonds.
Add the minced garlic.
Add all the dried spices.
Stir until browned and toasted.
Put the browned bread and almonds into the blender.
Add the sherry vinegar.
Blend until you have a paste.
Add the drained chickpeas, almond paste, and tomato sauce to the pan.
Mix until combined.
Add the spinach back to the pan.
Stir until fully combined.
Serve in small clay bowls and garnish with salt and olive oil.
Enjoy!
Recipe FAQs
What is espinacas con garbanzo?
This is a traditional Spanish tapa from Andalusia, the southernmost region in Spain. It’s a flavorful stew made from a toasted bread and tomato purée, wilted spinach, and tender chickpeas. It’s garnished with a drizzle of extra virgin olive oil and a sprinkle of Spanish paprika for extra flavor.
Is espinacas con garbanzo vegan?
Yes! This Spanish spinach and chickpea stew is naturally vegan. It’s one of my favorite vegetarian and vegan tapas.
Are chickpeas and garbanzo beans the same?
Yes! Chickpeas and garbanzo beans are the same food. “Chickpeas” is the English word for garbanzos, which is the Spanish name. However, we’ve adapted the Spanish name in English as well, leaving us with two options.
What can I serve with spinach and chickpeas?
In Spain, this is often served as a tapa, which means you’d have another couple of dishes along with it to make a full meal. You can serve anything you’d like — I especially like to serve Spanish ham croquettes and my favorite marinated carrots.
Serve
I like to serve my espinacas con garbanzos as part of a tapas feast, but you can also serve it as a side dish to roasted meat.
Make Ahead: You can make espinacas con garbanzo in advance. It will last up to 4 days in the fridge. Like most stews, the flavor gets even better after resting.
Leftovers: Cover the leftover stew tightly and refrigerate for up to 4 days.
Freezing: Spinach and chickpeas will keep for up to 2 months if it’s sealed in an airtight container or in a freezer bag.
Expert Tips
Good quality canned chickpeas that aren’t mushy or soaked and cooked dried chickpeas will work equally well in this recipe.
Use either Spanish smoked pimentón dulce(sweet paprika) or pimentón picante (spicy paprika) to add flavor to this dish.
This stew will keep for up to 4 days in the fridge, or up to 2 months in the freezer. Since this is a tomato-based soup, the flavor of the dish will improve the next day.
More Delicious Spanish Stews
Espinacas con Garbanzos (Spinach and Chickpeas)
A Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) that will have you craving another bite!
Heat 2 tablespoons (30 ml) of extra virgin olive oil in a large skillet over medium high heat. Add the spinach (in batches if necessary) and stir until wilted.
Dump the wilted spinach into a colander and set aside to drain and cool.
Add a little more olive oil to the pan and place over medium heat. Add the bread cubes and raw almonds, and stir until the bread is crispy on all sides and the almonds are toasted.
Add the minced garlic, cumin, cayenne, and black pepper to the bread and almonds and sauté for a couple of minutes, until the garlic is fragrant and browned.
Place the bread mixture and sherry vinegar in a blender or food processor and blend until you have a thick paste. You can add a few tablespoons of water if needed, but don’t add too much and make it gooey.
Pour the bread paste into the skillet, and add the garbanzo beans and tomato sauce. Stir gently until the chickpeas are fully coated in the sauce. Add a bit of water to thin the sauce if needed.
Add the spinach and stir gently until it is evenly incorporated and heated through. Season to taste with salt and pepper.
Serve hot in small dishes with a drizzle of extra virgin olive oil and a sprinkle of smoked Spanish paprika on top. Enjoy!
Notes
Good quality canned chickpeas that aren’t mushy or soaked and cooked dried chickpeas will work equally well in this recipe.
Use either Spanish smoked pimentón dulce (sweet paprika) or pimentón picante (spicy paprika) to add flavor to this dish.
This stew will keep for up to 4 days in the fridge, or up to 2 months in the freezer. Since this is a tomato-based soup, the flavor of the dish will improve the next day.
Spinach: If you must substitute the spinach, try another leafy green such as kale or chard.
Almonds: Marcona almonds have a wonderful flavor for this dish, but any blanched, unsalted almonds will do in a pinch.
Sherry vinegar: Substitute with red wine vinegar.
How to Make
Heat some olive oil in a pan over medium-high heat, then add the spinach.
Stir until the spinach has wilted.
Set aside the spinach to cool.
Add another couple of tablespoons of olive oil to the pan and add the bread cubes and almonds.
Add the minced garlic.
Add all the dried spices.
Stir until browned and toasted.
Put the browned bread and almonds into the blender.
Add the sherry vinegar.
Blend until you have a paste.
Add the drained chickpeas, almond paste, and tomato sauce to the pan.
Mix until combined.
Add the spinach back to the pan.
Stir until fully combined.
Serve in small clay bowls and garnish with salt and olive oil.
Enjoy!
Recipe FAQs
What is espinacas con garbanzo?
This is a traditional Spanish tapa from Andalusia, the southernmost region in Spain. It’s a flavorful stew made from a toasted bread and tomato purée, wilted spinach, and tender chickpeas. It’s garnished with a drizzle of extra virgin olive oil and a sprinkle of Spanish paprika for extra flavor.
Is espinacas con garbanzo vegan?
Yes! This Spanish spinach and chickpea stew is naturally vegan. It’s one of my favorite vegetarian and vegan tapas.
Are chickpeas and garbanzo beans the same?
Yes! Chickpeas and garbanzo beans are the same food. “Chickpeas” is the English word for garbanzos, which is the Spanish name. However, we’ve adapted the Spanish name in English as well, leaving us with two options.
What can I serve with spinach and chickpeas?
In Spain, this is often served as a tapa, which means you’d have another couple of dishes along with it to make a full meal. You can serve anything you’d like — I especially like to serve Spanish ham croquettes and my favorite marinated carrots.
Serve
I like to serve my espinacas con garbanzos as part of a tapas feast, but you can also serve it as a side dish to roasted meat.
Make Ahead: You can make espinacas con garbanzo in advance. It will last up to 4 days in the fridge. Like most stews, the flavor gets even better after resting.
Leftovers: Cover the leftover stew tightly and refrigerate for up to 4 days.
Freezing: Spinach and chickpeas will keep for up to 2 months if it’s sealed in an airtight container or in a freezer bag.
Expert Tips
Good quality canned chickpeas that aren’t mushy or soaked and cooked dried chickpeas will work equally well in this recipe.
Use either Spanish smoked pimentón dulce(sweet paprika) or pimentón picante (spicy paprika) to add flavor to this dish.
This stew will keep for up to 4 days in the fridge, or up to 2 months in the freezer. Since this is a tomato-based soup, the flavor of the dish will improve the next day.
More Delicious Spanish Stews
Espinacas con Garbanzos (Spinach and Chickpeas)
A Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) that will have you craving another bite!
Heat 2 tablespoons (30 ml) of extra virgin olive oil in a large skillet over medium high heat. Add the spinach (in batches if necessary) and stir until wilted.
Dump the wilted spinach into a colander and set aside to drain and cool.
Add a little more olive oil to the pan and place over medium heat. Add the bread cubes and raw almonds, and stir until the bread is crispy on all sides and the almonds are toasted.
Add the minced garlic, cumin, cayenne, and black pepper to the bread and almonds and sauté for a couple of minutes, until the garlic is fragrant and browned.
Place the bread mixture and sherry vinegar in a blender or food processor and blend until you have a thick paste. You can add a few tablespoons of water if needed, but don’t add too much and make it gooey.
Pour the bread paste into the skillet, and add the garbanzo beans and tomato sauce. Stir gently until the chickpeas are fully coated in the sauce. Add a bit of water to thin the sauce if needed.
Add the spinach and stir gently until it is evenly incorporated and heated through. Season to taste with salt and pepper.
Serve hot in small dishes with a drizzle of extra virgin olive oil and a sprinkle of smoked Spanish paprika on top. Enjoy!
Notes
Good quality canned chickpeas that aren’t mushy or soaked and cooked dried chickpeas will work equally well in this recipe.
Use either Spanish smoked pimentón dulce (sweet paprika) or pimentón picante (spicy paprika) to add flavor to this dish.
This stew will keep for up to 4 days in the fridge, or up to 2 months in the freezer. Since this is a tomato-based soup, the flavor of the dish will improve the next day.
Spinach: Choose fresh, washed spinach that’s vibrant and not wilted.
Chickpeas: Use a good quality canned variety that’s not mushy, or soak and cook dried chickpeas.
Sherry Vinegar: This gives a beautiful flavor and touch of acidity to the finished dish.
Marcona Almonds: These blanched, unsalted almonds add crunch and delightful flavor to the stew.
Olive Oil: Choose a good quality, extra virgin olive oil not only for its health benefits, but also for its wonderful flavor.
Substitutions
Spinach: If you must substitute the spinach, try another leafy green such as kale or chard.
Almonds: Marcona almonds have a wonderful flavor for this dish, but any blanched, unsalted almonds will do in a pinch.
Sherry vinegar: Substitute with red wine vinegar.
How to Make
Heat some olive oil in a pan over medium-high heat, then add the spinach.
Stir until the spinach has wilted.
Set aside the spinach to cool.
Add another couple of tablespoons of olive oil to the pan and add the bread cubes and almonds.
Add the minced garlic.
Add all the dried spices.
Stir until browned and toasted.
Put the browned bread and almonds into the blender.
Add the sherry vinegar.
Blend until you have a paste.
Add the drained chickpeas, almond paste, and tomato sauce to the pan.
Mix until combined.
Add the spinach back to the pan.
Stir until fully combined.
Serve in small clay bowls and garnish with salt and olive oil.
Enjoy!
Recipe FAQs
What is espinacas con garbanzo?
This is a traditional Spanish tapa from Andalusia, the southernmost region in Spain. It’s a flavorful stew made from a toasted bread and tomato purée, wilted spinach, and tender chickpeas. It’s garnished with a drizzle of extra virgin olive oil and a sprinkle of Spanish paprika for extra flavor.
Is espinacas con garbanzo vegan?
Yes! This Spanish spinach and chickpea stew is naturally vegan. It’s one of my favorite vegetarian and vegan tapas.
Are chickpeas and garbanzo beans the same?
Yes! Chickpeas and garbanzo beans are the same food. “Chickpeas” is the English word for garbanzos, which is the Spanish name. However, we’ve adapted the Spanish name in English as well, leaving us with two options.
What can I serve with spinach and chickpeas?
In Spain, this is often served as a tapa, which means you’d have another couple of dishes along with it to make a full meal. You can serve anything you’d like — I especially like to serve Spanish ham croquettes and my favorite marinated carrots.
Serve
I like to serve my espinacas con garbanzos as part of a tapas feast, but you can also serve it as a side dish to roasted meat.
Make Ahead: You can make espinacas con garbanzo in advance. It will last up to 4 days in the fridge. Like most stews, the flavor gets even better after resting.
Leftovers: Cover the leftover stew tightly and refrigerate for up to 4 days.
Freezing: Spinach and chickpeas will keep for up to 2 months if it’s sealed in an airtight container or in a freezer bag.
Expert Tips
Good quality canned chickpeas that aren’t mushy or soaked and cooked dried chickpeas will work equally well in this recipe.
Use either Spanish smoked pimentón dulce(sweet paprika) or pimentón picante (spicy paprika) to add flavor to this dish.
This stew will keep for up to 4 days in the fridge, or up to 2 months in the freezer. Since this is a tomato-based soup, the flavor of the dish will improve the next day.
More Delicious Spanish Stews
Espinacas con Garbanzos (Spinach and Chickpeas)
A Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) that will have you craving another bite!
Heat 2 tablespoons (30 ml) of extra virgin olive oil in a large skillet over medium high heat. Add the spinach (in batches if necessary) and stir until wilted.
Dump the wilted spinach into a colander and set aside to drain and cool.
Add a little more olive oil to the pan and place over medium heat. Add the bread cubes and raw almonds, and stir until the bread is crispy on all sides and the almonds are toasted.
Add the minced garlic, cumin, cayenne, and black pepper to the bread and almonds and sauté for a couple of minutes, until the garlic is fragrant and browned.
Place the bread mixture and sherry vinegar in a blender or food processor and blend until you have a thick paste. You can add a few tablespoons of water if needed, but don’t add too much and make it gooey.
Pour the bread paste into the skillet, and add the garbanzo beans and tomato sauce. Stir gently until the chickpeas are fully coated in the sauce. Add a bit of water to thin the sauce if needed.
Add the spinach and stir gently until it is evenly incorporated and heated through. Season to taste with salt and pepper.
Serve hot in small dishes with a drizzle of extra virgin olive oil and a sprinkle of smoked Spanish paprika on top. Enjoy!
Notes
Good quality canned chickpeas that aren’t mushy or soaked and cooked dried chickpeas will work equally well in this recipe.
Use either Spanish smoked pimentón dulce (sweet paprika) or pimentón picante (spicy paprika) to add flavor to this dish.
This stew will keep for up to 4 days in the fridge, or up to 2 months in the freezer. Since this is a tomato-based soup, the flavor of the dish will improve the next day.
Published: by Lauren Aloise · This post may contain affiliate links ·
Spanish spinach and chickpeas (espinacas con garbanzos) is a must-try Andalusian dish that’s easy to make at home. This traditional spinach and chickpea stew is popular in Seville, Spain where it’s served in all the local tapas bars. It’s super simple, and takes only 30 minutes to make!
Looking for other traditional Andalusian dishes? Make sure to try my recipes for cuttlefish meatballs (Albóndigas de Choco) and fried pork rolls (Flamenquines Cordobeses).
Jump to:
Introduction
I first ordered espinacas con garbanzos in Seville, convinced by a friend that this simple sounding spinach and chickpea stew was a Spanish culinary masterpiece. Served piping hot, it was as comforting as any homemade stew should be, and I immediately understood her obsession.
But the dish’s history goes far beyond Andalusia. Spinach comes from Ancient Persia (modern Iran), and Arab traders introduced it to the Mediterranean. It became a popular Spanish vegetable by the end of the 12th century, and it was an important ingredient in Moorish and Sephardic Jewish cuisine in Spain.
Chickpeas (also called garbanzos) originated in the Middle East, and were introduced to Spain by the Phoenicians. They are a primary ingredient in many popular Spanish dishes, such as Cocido Madrileño.
This recipe for espinacas con garbanzos strays a wee bit from the traditional version, but the addition of tomato and almonds enhances the heartiness of the dish in my humble opinion. This 30-minute meal is a healthy, filling, and delicious one!
Ingredients
Wondering what ingredients you need to make this Spanish spinach and garbanzo stew? Let’s talk about the most important ones!
Spinach: Choose fresh, washed spinach that’s vibrant and not wilted.
Chickpeas: Use a good quality canned variety that’s not mushy, or soak and cook dried chickpeas.
Sherry Vinegar: This gives a beautiful flavor and touch of acidity to the finished dish.
Marcona Almonds: These blanched, unsalted almonds add crunch and delightful flavor to the stew.
Olive Oil: Choose a good quality, extra virgin olive oil not only for its health benefits, but also for its wonderful flavor.
Substitutions
Spinach: If you must substitute the spinach, try another leafy green such as kale or chard.
Almonds: Marcona almonds have a wonderful flavor for this dish, but any blanched, unsalted almonds will do in a pinch.
Sherry vinegar: Substitute with red wine vinegar.
How to Make
Heat some olive oil in a pan over medium-high heat, then add the spinach.
Stir until the spinach has wilted.
Set aside the spinach to cool.
Add another couple of tablespoons of olive oil to the pan and add the bread cubes and almonds.
Add the minced garlic.
Add all the dried spices.
Stir until browned and toasted.
Put the browned bread and almonds into the blender.
Add the sherry vinegar.
Blend until you have a paste.
Add the drained chickpeas, almond paste, and tomato sauce to the pan.
Mix until combined.
Add the spinach back to the pan.
Stir until fully combined.
Serve in small clay bowls and garnish with salt and olive oil.
Enjoy!
Recipe FAQs
What is espinacas con garbanzo?
This is a traditional Spanish tapa from Andalusia, the southernmost region in Spain. It’s a flavorful stew made from a toasted bread and tomato purée, wilted spinach, and tender chickpeas. It’s garnished with a drizzle of extra virgin olive oil and a sprinkle of Spanish paprika for extra flavor.
Is espinacas con garbanzo vegan?
Yes! This Spanish spinach and chickpea stew is naturally vegan. It’s one of my favorite vegetarian and vegan tapas.
Are chickpeas and garbanzo beans the same?
Yes! Chickpeas and garbanzo beans are the same food. “Chickpeas” is the English word for garbanzos, which is the Spanish name. However, we’ve adapted the Spanish name in English as well, leaving us with two options.
What can I serve with spinach and chickpeas?
In Spain, this is often served as a tapa, which means you’d have another couple of dishes along with it to make a full meal. You can serve anything you’d like — I especially like to serve Spanish ham croquettes and my favorite marinated carrots.
Serve
I like to serve my espinacas con garbanzos as part of a tapas feast, but you can also serve it as a side dish to roasted meat.
Make Ahead: You can make espinacas con garbanzo in advance. It will last up to 4 days in the fridge. Like most stews, the flavor gets even better after resting.
Leftovers: Cover the leftover stew tightly and refrigerate for up to 4 days.
Freezing: Spinach and chickpeas will keep for up to 2 months if it’s sealed in an airtight container or in a freezer bag.
Expert Tips
Good quality canned chickpeas that aren’t mushy or soaked and cooked dried chickpeas will work equally well in this recipe.
Use either Spanish smoked pimentón dulce(sweet paprika) or pimentón picante (spicy paprika) to add flavor to this dish.
This stew will keep for up to 4 days in the fridge, or up to 2 months in the freezer. Since this is a tomato-based soup, the flavor of the dish will improve the next day.
More Delicious Spanish Stews
Espinacas con Garbanzos (Spinach and Chickpeas)
A Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) that will have you craving another bite!
Heat 2 tablespoons (30 ml) of extra virgin olive oil in a large skillet over medium high heat. Add the spinach (in batches if necessary) and stir until wilted.
Dump the wilted spinach into a colander and set aside to drain and cool.
Add a little more olive oil to the pan and place over medium heat. Add the bread cubes and raw almonds, and stir until the bread is crispy on all sides and the almonds are toasted.
Add the minced garlic, cumin, cayenne, and black pepper to the bread and almonds and sauté for a couple of minutes, until the garlic is fragrant and browned.
Place the bread mixture and sherry vinegar in a blender or food processor and blend until you have a thick paste. You can add a few tablespoons of water if needed, but don’t add too much and make it gooey.
Pour the bread paste into the skillet, and add the garbanzo beans and tomato sauce. Stir gently until the chickpeas are fully coated in the sauce. Add a bit of water to thin the sauce if needed.
Add the spinach and stir gently until it is evenly incorporated and heated through. Season to taste with salt and pepper.
Serve hot in small dishes with a drizzle of extra virgin olive oil and a sprinkle of smoked Spanish paprika on top. Enjoy!
Notes
Good quality canned chickpeas that aren’t mushy or soaked and cooked dried chickpeas will work equally well in this recipe.
Use either Spanish smoked pimentón dulce (sweet paprika) or pimentón picante (spicy paprika) to add flavor to this dish.
This stew will keep for up to 4 days in the fridge, or up to 2 months in the freezer. Since this is a tomato-based soup, the flavor of the dish will improve the next day.
