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Espinacas con Garbanzos

Serves 4 to 6 Side vegetarian, Sides

Espinacas con Garbanzos

Espinacas con Garbanzos is a staple of Sevilla's home kitchens, where its simplicity is celebrated in daily meals. This dish, requiring no written recipe, embodies the casual yet intentional approach of Spanish family cooking. It is as much a part of the table as the stories exchanged over dinner, making it a comforting and familiar presence.

Expect a hearty mix of tender chickpeas and wilted spinach, infused with the smoky warmth of sweet pimentón de la Vera and the earthy depth of cumin. The sherry vinegar adds a subtle tang, balanced by the richness of olive oil and crispy garlic-scented bread. It's a dish that captures both the essence of Sevilla and the practicality of everyday cooking.

Ingredients

  • 500 gcooked chickpeas — drained
  • 600 gspinach — washed and chopped
  • 2 slicescountry bread — fried in olive oil
  • 4 clovesgarlic
  • 1 tbspsweet pimentón de la Vera
  • 1 tspground cumin
  • 2 tbspsherry vinegar
  • 5 tbspextra virgin olive oil
  • to tastefine sea salt

Method

  1. Begin by cutting the 2 slices of country bread into small cubes, roughly 1 cm in size. This will ensure they cook evenly and absorb flavors well. Peel and thinly slice the 4 cloves of garlic to release their aroma and flavor into the dish.
  2. In a large skillet or sauté pan, heat 5 tbsp of extra virgin olive oil over medium heat. Add the garlic slices and cook gently until they become fragrant and just begin to turn golden. This will infuse the oil with garlic flavor, which is essential for the dish.
  3. Add the bread cubes to the pan and fry them until they are crisp and golden brown on all sides. Stir frequently to prevent burning and ensure even cooking. Once done, remove the bread and garlic from the pan and set aside.
  4. In the same pan, add the 500 g of cooked chickpeas. Stir them in the remaining oil to coat them well, allowing them to warm through and take on a slight golden color. This step enhances their flavor and texture.
  5. Add the 600 g of spinach to the pan, working in batches if necessary. Stir the spinach until it wilts down, which should take a few minutes. The spinach should be vibrant green and tender, but not mushy.
  6. Return the fried bread and garlic to the pan with the spinach and chickpeas. Sprinkle 1 tbsp of sweet pimentón de la Vera and 1 tsp of ground cumin over the mixture. Stir well to combine, allowing the spices to coat the ingredients evenly.
  7. Drizzle 2 tbsp of sherry vinegar over the dish and season with fine sea salt to taste. Stir everything together, letting the vinegar evaporate slightly, which will balance the flavors and add a subtle tang.
  8. Serve the Espinacas con Garbanzos warm or at room temperature, allowing the flavors to meld. This dish can be enjoyed as a side or a light main course, embodying the comforting and traditional flavors of Sevilla.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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