Espinacas con garbanzos is a traditional vegan dish from Andalusia, more specifically from Seville. It is easy to cook, quick to prepare and really delicious.
In addition to tapas, fried fish and seafood, Andalusian cuisine especially offers soups and stews, hot and cold. Espinacas con garbanzos is not a stew, but it’s not very far from it either. It’s a great vegan way to prepare spinach and not leaving the table still being hungry 🙂 .
I had slight concerns at first about going to bed hungry afterwards, but they were absolutely unjustified. I wouldn’t list this dish as one of my absolute favorites, but it was delicious, something different for a change, and it wasn’t actually a lot of work. I would definitely cook this again!
Tips for cooking espinacas con garbanzos
You can’t really do much wrong when preparing this. Unless you forget an ingredient, like I did. I forgot to add the vinegar, as seen in the video. It tasted fine without it. It wasn’t until after I ate it that I noticed. For my lunch today, it’s in now (and it tasted better with vinegar 😉 ).
And I burned the paprika the first time. I hadn’t considered that the pan would hold the heat – it burned after the stove was already off. So: just briefly add it to the slightly cooled oil and sweat for maybe 20-30 seconds. And best to add the spinach directly afterwards to lower the heat again and mix the paprika with the spinach.
I found it fascinating in the preparation that the garlic cloves are first sautéed and then crushed. This ensures that the cooked, soft garlic is almost crushed into a paste – delicious 🙂.
Chickpeas in spinach – Espinacas con garbanzo from Seville
Ingredients
- 500 g fresh spinach
- 200 g chickpeas soaked overnight
- 1 handful parsley chopped
- olive oil
- 4 cloves garlic
- 1 slice wheat bread cut into cubes
- 1 Tbsp paprika powder hot
- 1 Tbsp cumin powder
- 1 bay leaf
- white wine vinegar
- nutmeg
- black pepper
- salt
Instructions
- Soak the chickpeas in cold water the night before.
- The next day, cook the chickpeas over low heat with a drizzle of olive oil and a small handful of chopped parsley.
- Meanwhile, cut the spinach stems, wash them thoroughly and blanch them with boiling water in a pan.
- Immediately afterwards, rinse the spinach with very cold water. This will keep its color a rich green.
- Now squeeze the water out of the spinach with your hands. Save the water for later.
- Cut your bread into small pieces and set aside as well.
- When the spinach is blanched and the chickpeas are cooked, heat plenty of olive oil in a frying pan and fry the garlic in whole cloves.This variation I find fascinating, I've never prepared garlic like that: after frying, crush the garlic cloves in a mortar and pestle.
- You now use the pan with the oil from before to fry your bread until crispy.
- Now take the bread out of the pan as well, reduce the heat to the lowest setting, let the oil cool a bit and stir the paprika powder into the oil briefly to make a paste and set the pan aside.
- Now my source of the recipe would like us to pound everything except the chickpeas in a mortar. But that would take until tomorrow with my tiny mortar.So I just pound the cooled bread in the mortar and the spinach is finely chopped. I would not puree the whole thing, that would change the whole dish in the structure.
- Now add the spinach back to the pan to the paprika oil, add the garlic, the pounded bread, also cumin powder, 1 bay leaf and some of the cooking water of the spinach.
- Mix thoroughly, add a little more olive oil if necessary and heat again in the pan. Then add the chickpeas and season with a little vinegar, salt, black pepper and nutmeg.
- Let it simmer for a few minutes to let the flavors develop, then let it settle and serve.
- This dish is usually served with some bread, fried in plenty of olive oil.Enjoy 🙂
Please rate my recipe before you leave 🙂:
Source of this delicious recipe for Espinacas con garbanzos – Chickpeas with Spinach from Andalusia: http://cocinadeandalucia.blogspot.com/2012/10/espinacas-andaluzas.html
Cooked with lots of love ♥ on From zero to curry.
