Photo by Jennifer Rice Espinacas con Garbanzos (Spinach and Chickpeas)
A simple but tasty Spanish tapas that's ready in 20 minutes.
This is a popular and traditional tapas dish in southern Spain and is usually served in the cooler months, although I make it all through summer as I seem to be surrounded by vegetarians and vegans.
Garbanzos are an amazing source of protein. Factor in some spinach and you have one amazingly tasty and healthy meal! Serve this recipe hot as a tapas or as a full meal for the vegans in your life.
I highly recommend investing in good quality paprika and good quality oil, as they make a huge difference in your Spanish cooking. Choose olive oil encased in dark glass, as the dark color helps to prevent oxidation of the oil.
Enjoy!
Ingredients
- 1 tablespoon olive oil good quality
- 1 bulb garlic peeled and chopped
- 2 tablespoons sweet paprika
- 1 tablespoon Hot paprika
- 5 cups spinach chopped
- 1/2 cup water
- 4 cups chickpeas
- 1 teaspoon cumin
- 1 pinch salt
- 1 tablespoon wine vinegar
Directions
- In a skillet, heat oil and add chopped garlic.
- Cook on medium heat until golden.
- Add paprika, cumin and chopped spinach; mix well.
- Add another tablespoon of oil and stir until cooked (about 5 minutes).
- Add a pinch of salt.
- Add chickpeas and mix everything together. Drizzle the vinegar in, mixing well.
- Cook for about 5 more minutes.
Chef Notes
*You can save a handful of uncooked spinach and add it to the finished product for a bit of color.
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