Spinach And Chickpeas Espinacas Con Garbanzo Recipes

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ESPINACAS CON GARBANZOS (SPINACH AND CHICKPEAS)



Espinacas con Garbanzos (Spinach and Chickpeas) image

A Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) that will have you craving another bite!

Provided by Lauren Aloise

Categories     Main

Time 30m

Number Of Ingredients 13

1 jar garbanzo beans (chickpeas)
10 ounces fresh spinach (washed. (One large bag or around 300 grams/10 ounces).)
2 thick slices of day old bread (sourdough works well with crusts removed and cut into cubes)
15 blanched unsalted Marcona almonds
1/4 cup tomato sauce ((60ml))
3 garlic cloves (chopped)
Extra virgin olive oil
2 tbsp Sherry vinegar (or red wine vinegar if sherry vinegar is hard to come by)
1 tsp ground cumin
Ground cayenne pepper (to taste)
1 tsp Salt ((more to taste))
Black pepper (to taste)
1 tsp Smoked Spanish paprika (I use pimentón dulce, but you could also use pimentón picante)

Steps:

  • Coat a large saucepan with extra virgin olive oil (approx. 2 tbsp) and heat to medium high
  • Before the oil gets too hot, add the spinach (in batches if necessary)
  • Sauté the spinach until just wilted and remove to strain in a colander
  • Re-coat the pan with olive oil and add in the bread cubes and raw almonds. Fry until the bread and almonds are browned and crispy on each side
  • Add the chopped garlic, cumin, cayenne and black pepper and sauté for a couple of minutes, until the garlic is fragrant and turning brown
  • Transfer the ingredients to a blender/food processor and add the sherry vinegar
  • Blend the ingredients together until you have a thick paste (you can add a few tablespoons of water if needed to blend easier, but don't over blend and make it gooey)
  • Return the paste to the saucepan and add your garbanzo beans and tomato sauce
  • Stir gently until the chickpeas are fully coated by the sauce and add a bit of water to thin things out
  • Add the spinach and stir gently until it is evenly incorporated and hot
  • Season with salt and pepper
  • Once plated, drizzle a swirl of extra virgin olive oil on top of each dish, then sprinkle a small amount of smoked Spanish paprika on top
  • Enjoy!

Nutrition Facts : Calories 121.93 kcal, Carbohydrate 12.88 g, Protein 5.05 g, Fat 6.5 g, SaturatedFat 0.87 g, Cholesterol 0.18 mg, Sodium 289.07 mg, Fiber 3.27 g, Sugar 2.1 g, ServingSize 1 serving

SPANISH SPINACH AND CHICKPEAS - ESPINACAS CON GARBANZOS



Spanish Spinach and Chickpeas - Espinacas con Garbanzos image

Provided by Albert Bevia @ Spain on a Fork

Time 20m

Number Of Ingredients 10

-2 tbsp extra virgin Spanish olive oil
-4 cloves of garlic
-1/2 onion
-1/4 tsp smoked paprika
-1/4 tsp dried cumin
-1/2 cup tomato puree
-2 cups tightly packed bagged spinach
-1 cup jarred chickpeas
-sea salt
-black pepper

Steps:

  • Rinse 1 cup of jarred chickpeas under cold running water, shake off any excess water and set aside, reserve 2 cups of tightly packed bagged spinach, reserve 1/2 cup of canned tomato puree, thinly slice 4 cloves of garlic and finely dice 1/2 of an onion
  • Heat a medium sized non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, 2 minutes after adding the oil add the sliced garlic and diced onions and mix with the oil, about 4 minutes later and the onions and garlic have developed a light golden color season with a generous 1/4 teapsoon of cumin, a generous 1/4 teaspoon of smoked paprika and mix everything together, then add the 1/2 cup of tomato puree, season with sea salt, freshly cracked black pepper and a pinch of white sugar and mix everything together, about 2 minutes later add the 2 cups of tightly packed bagged spinach, place a lid on the pan and lower the fire to a LOW heat
  • Two minutes after adding the lid to the pan remove it, then add the 1 cup of chickpeas, season again with sea salt and freshly cracked black pepper and mix everything together until well combined, cook for about 4 minutes and then transfer the mixture into a shallow bowl
  • Enjoy!

ESPINACAS CON GARBANZOS (SPINACH WITH GARBANZO BEANS)



Espinacas con Garbanzos (Spinach with Garbanzo Beans) image

This recipe can be eaten as a side dish or as a light meal. It's great with a grilled pork chop and some crusty bread. Its origins date back to North African cultures and is one of the very popular choices of tapas in Seville's bars.

Provided by Vanessa Moore

Categories     Side Dish     Vegetables     Greens

Time 25m

Yield 4

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
½ onion, diced
1 (10 ounce) box frozen chopped spinach, thawed and drained well
1 (12 ounce) can garbanzo beans, drained
½ teaspoon cumin
½ teaspoon salt

Steps:

  • Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 26 g, Fat 4.9 g, Fiber 6.4 g, Protein 7.3 g, SaturatedFat 0.6 g, Sodium 600.1 mg, Sugar 1.7 g

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