Serve in small clay bowls and garnish with salt and olive oil.
Get pleasure from!
Recipe FAQs
What’s espinacas con garbanzo?
It is a conventional Spanish tapa from Andalusia, the southernmost area in Spain. It is a flavorful stew created from a toasted bread and tomato purée, wilted spinach, and tender chickpeas. It is garnished with a drizzle of additional virgin olive oil and a sprinkle of Spanish paprika for additional taste.
Is espinacas con garbanzo vegan?
Sure! This Spanish spinach and chickpea stew is of course vegan. It is one in all my favourite vegetarian and vegan tapas.
Are chickpeas and garbanzo beans the identical?
Sure! Chickpeas and garbanzo beans are the identical meals. “Chickpeas” is the English phrase for garbanzos, which is the Spanish identify. Nevertheless, we have tailored the Spanish identify in English as properly, leaving us with two choices.
What can I serve with spinach and chickpeas?
In Spain, that is typically served as a tapa, which suggests you’d have one other couple of dishes together with it to make a full meal. You possibly can serve something you would like — I particularly wish to serve Spanish ham croquettes and my favourite marinated carrots.
Serve
I wish to serve my espinacas con garbanzos as a part of a tapas feast, however you may also serve it as a facet dish to roasted meat.
Make Forward: You may make espinacas con garbanzo upfront. It can last as long as 4 days within the fridge. Like most stews, the flavour will get even higher after resting.
Leftovers: Cowl the leftover stew tightly and refrigerate for as much as 4 days.
Freezing: Spinach and chickpeas will preserve for as much as 2 months if it is sealed in an hermetic container or in a freezer bag.
Knowledgeable Ideas
Good high quality canned chickpeas that are not mushy or soaked and cooked dried chickpeas will work equally properly on this recipe.
Use both Spanish smoked pimentón dulce(candy paprika) or pimentón picante (spicy paprika) so as to add taste to this dish.
This stew will preserve for as much as 4 days within the fridge, or as much as 2 months within the freezer. Since this can be a tomato-based soup, the flavour of the dish will enhance the following day.
Extra Scrumptious Spanish Stews
Espinacas con Garbanzos (Spinach and Chickpeas)
A Spanish fashion espinacas con garbanzos recipe (spinach and chickpea stew) that can have you ever craving one other chunk!
Warmth 2 tablespoons (30 ml) of additional virgin olive oil in a big skillet over medium excessive warmth. Add the spinach (in batches if obligatory) and stir till wilted.
Dump the wilted spinach right into a colander and put aside to empty and funky.
Add a bit extra olive oil to the pan and place over medium warmth. Add the bread cubes and uncooked almonds, and stir till 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 few minutes, till the garlic is aromatic and browned.
Place the bread combination and sherry vinegar in a blender or meals processor and mix till you’ve got a thick paste. You possibly can add a couple of tablespoons of water if wanted, however do not add an excessive amount of and make it gooey.
Pour the bread paste into the skillet, and add the garbanzo beans and tomato sauce. Stir gently till the chickpeas are totally coated within the sauce. Add a little bit of water to skinny the sauce if wanted.
Add the spinach and stir gently till it’s evenly integrated and heated via. Season to style with salt and pepper.
Serve sizzling in small dishes with a drizzle of additional virgin olive oil and a sprinkle of smoked Spanish paprika on high. Get pleasure from!
Notes
Good high quality canned chickpeas that are not mushy or soaked and cooked dried chickpeas will work equally properly on this recipe.
Use both Spanish smoked pimentón dulce (candy paprika) or pimentón picante (spicy paprika) so as to add taste to this dish.
This stew will preserve for as much as 4 days within the fridge, or as much as 2 months within the freezer. Since this can be a tomato-based soup, the flavour of the dish will enhance the following day.
Add the drained chickpeas, almond paste, and tomato sauce to the pan.
Combine till mixed.
Add the spinach again to the pan.
Stir till totally mixed.
Serve in small clay bowls and garnish with salt and olive oil.
Get pleasure from!
Recipe FAQs
What’s espinacas con garbanzo?
It is a conventional Spanish tapa from Andalusia, the southernmost area in Spain. It is a flavorful stew created from a toasted bread and tomato purée, wilted spinach, and tender chickpeas. It is garnished with a drizzle of additional virgin olive oil and a sprinkle of Spanish paprika for additional taste.
Is espinacas con garbanzo vegan?
Sure! This Spanish spinach and chickpea stew is of course vegan. It is one in all my favourite vegetarian and vegan tapas.
Are chickpeas and garbanzo beans the identical?
Sure! Chickpeas and garbanzo beans are the identical meals. “Chickpeas” is the English phrase for garbanzos, which is the Spanish identify. Nevertheless, we have tailored the Spanish identify in English as properly, leaving us with two choices.
What can I serve with spinach and chickpeas?
In Spain, that is typically served as a tapa, which suggests you’d have one other couple of dishes together with it to make a full meal. You possibly can serve something you would like — I particularly wish to serve Spanish ham croquettes and my favourite marinated carrots.
Serve
I wish to serve my espinacas con garbanzos as a part of a tapas feast, however you may also serve it as a facet dish to roasted meat.
Make Forward: You may make espinacas con garbanzo upfront. It can last as long as 4 days within the fridge. Like most stews, the flavour will get even higher after resting.
Leftovers: Cowl the leftover stew tightly and refrigerate for as much as 4 days.
Freezing: Spinach and chickpeas will preserve for as much as 2 months if it is sealed in an hermetic container or in a freezer bag.
Knowledgeable Ideas
Good high quality canned chickpeas that are not mushy or soaked and cooked dried chickpeas will work equally properly on this recipe.
Use both Spanish smoked pimentón dulce(candy paprika) or pimentón picante (spicy paprika) so as to add taste to this dish.
This stew will preserve for as much as 4 days within the fridge, or as much as 2 months within the freezer. Since this can be a tomato-based soup, the flavour of the dish will enhance the following day.
Extra Scrumptious Spanish Stews
Espinacas con Garbanzos (Spinach and Chickpeas)
A Spanish fashion espinacas con garbanzos recipe (spinach and chickpea stew) that can have you ever craving one other chunk!
Warmth 2 tablespoons (30 ml) of additional virgin olive oil in a big skillet over medium excessive warmth. Add the spinach (in batches if obligatory) and stir till wilted.
Dump the wilted spinach right into a colander and put aside to empty and funky.
Add a bit extra olive oil to the pan and place over medium warmth. Add the bread cubes and uncooked almonds, and stir till 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 few minutes, till the garlic is aromatic and browned.
Place the bread combination and sherry vinegar in a blender or meals processor and mix till you’ve got a thick paste. You possibly can add a couple of tablespoons of water if wanted, however do not add an excessive amount of and make it gooey.
Pour the bread paste into the skillet, and add the garbanzo beans and tomato sauce. Stir gently till the chickpeas are totally coated within the sauce. Add a little bit of water to skinny the sauce if wanted.
Add the spinach and stir gently till it’s evenly integrated and heated via. Season to style with salt and pepper.
Serve sizzling in small dishes with a drizzle of additional virgin olive oil and a sprinkle of smoked Spanish paprika on high. Get pleasure from!
Notes
Good high quality canned chickpeas that are not mushy or soaked and cooked dried chickpeas will work equally properly on this recipe.
Use both Spanish smoked pimentón dulce (candy paprika) or pimentón picante (spicy paprika) so as to add taste to this dish.
This stew will preserve for as much as 4 days within the fridge, or as much as 2 months within the freezer. Since this can be a tomato-based soup, the flavour of the dish will enhance the following day.
Add the drained chickpeas, almond paste, and tomato sauce to the pan.
Combine till mixed.
Add the spinach again to the pan.
Stir till totally mixed.
Serve in small clay bowls and garnish with salt and olive oil.
Get pleasure from!
Recipe FAQs
What’s espinacas con garbanzo?
It is a conventional Spanish tapa from Andalusia, the southernmost area in Spain. It is a flavorful stew created from a toasted bread and tomato purée, wilted spinach, and tender chickpeas. It is garnished with a drizzle of additional virgin olive oil and a sprinkle of Spanish paprika for additional taste.
Is espinacas con garbanzo vegan?
Sure! This Spanish spinach and chickpea stew is of course vegan. It is one in all my favourite vegetarian and vegan tapas.
Are chickpeas and garbanzo beans the identical?
Sure! Chickpeas and garbanzo beans are the identical meals. “Chickpeas” is the English phrase for garbanzos, which is the Spanish identify. Nevertheless, we have tailored the Spanish identify in English as properly, leaving us with two choices.
What can I serve with spinach and chickpeas?
In Spain, that is typically served as a tapa, which suggests you’d have one other couple of dishes together with it to make a full meal. You possibly can serve something you would like — I particularly wish to serve Spanish ham croquettes and my favourite marinated carrots.
Serve
I wish to serve my espinacas con garbanzos as a part of a tapas feast, however you may also serve it as a facet dish to roasted meat.
Make Forward: You may make espinacas con garbanzo upfront. It can last as long as 4 days within the fridge. Like most stews, the flavour will get even higher after resting.
Leftovers: Cowl the leftover stew tightly and refrigerate for as much as 4 days.
Freezing: Spinach and chickpeas will preserve for as much as 2 months if it is sealed in an hermetic container or in a freezer bag.
Knowledgeable Ideas
Good high quality canned chickpeas that are not mushy or soaked and cooked dried chickpeas will work equally properly on this recipe.
Use both Spanish smoked pimentón dulce(candy paprika) or pimentón picante (spicy paprika) so as to add taste to this dish.
This stew will preserve for as much as 4 days within the fridge, or as much as 2 months within the freezer. Since this can be a tomato-based soup, the flavour of the dish will enhance the following day.
Extra Scrumptious Spanish Stews
Espinacas con Garbanzos (Spinach and Chickpeas)
A Spanish fashion espinacas con garbanzos recipe (spinach and chickpea stew) that can have you ever craving one other chunk!
Warmth 2 tablespoons (30 ml) of additional virgin olive oil in a big skillet over medium excessive warmth. Add the spinach (in batches if obligatory) and stir till wilted.
Dump the wilted spinach right into a colander and put aside to empty and funky.
Add a bit extra olive oil to the pan and place over medium warmth. Add the bread cubes and uncooked almonds, and stir till 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 few minutes, till the garlic is aromatic and browned.
Place the bread combination and sherry vinegar in a blender or meals processor and mix till you’ve got a thick paste. You possibly can add a couple of tablespoons of water if wanted, however do not add an excessive amount of and make it gooey.
Pour the bread paste into the skillet, and add the garbanzo beans and tomato sauce. Stir gently till the chickpeas are totally coated within the sauce. Add a little bit of water to skinny the sauce if wanted.
Add the spinach and stir gently till it’s evenly integrated and heated via. Season to style with salt and pepper.
Serve sizzling in small dishes with a drizzle of additional virgin olive oil and a sprinkle of smoked Spanish paprika on high. Get pleasure from!
Notes
Good high quality canned chickpeas that are not mushy or soaked and cooked dried chickpeas will work equally properly on this recipe.
Use both Spanish smoked pimentón dulce (candy paprika) or pimentón picante (spicy paprika) so as to add taste to this dish.
This stew will preserve for as much as 4 days within the fridge, or as much as 2 months within the freezer. Since this can be a tomato-based soup, the flavour of the dish will enhance the following day.
Put the browned bread and almonds into the blender.
Add the sherry vinegar.
Mix till you’ve got a paste.
Add the drained chickpeas, almond paste, and tomato sauce to the pan.
Combine till mixed.
Add the spinach again to the pan.
Stir till totally mixed.
Serve in small clay bowls and garnish with salt and olive oil.
Get pleasure from!
Recipe FAQs
What’s espinacas con garbanzo?
It is a conventional Spanish tapa from Andalusia, the southernmost area in Spain. It is a flavorful stew created from a toasted bread and tomato purée, wilted spinach, and tender chickpeas. It is garnished with a drizzle of additional virgin olive oil and a sprinkle of Spanish paprika for additional taste.
Is espinacas con garbanzo vegan?
Sure! This Spanish spinach and chickpea stew is of course vegan. It is one in all my favourite vegetarian and vegan tapas.
Are chickpeas and garbanzo beans the identical?
Sure! Chickpeas and garbanzo beans are the identical meals. “Chickpeas” is the English phrase for garbanzos, which is the Spanish identify. Nevertheless, we have tailored the Spanish identify in English as properly, leaving us with two choices.
What can I serve with spinach and chickpeas?
In Spain, that is typically served as a tapa, which suggests you’d have one other couple of dishes together with it to make a full meal. You possibly can serve something you would like — I particularly wish to serve Spanish ham croquettes and my favourite marinated carrots.
Serve
I wish to serve my espinacas con garbanzos as a part of a tapas feast, however you may also serve it as a facet dish to roasted meat.
Make Forward: You may make espinacas con garbanzo upfront. It can last as long as 4 days within the fridge. Like most stews, the flavour will get even higher after resting.
Leftovers: Cowl the leftover stew tightly and refrigerate for as much as 4 days.
Freezing: Spinach and chickpeas will preserve for as much as 2 months if it is sealed in an hermetic container or in a freezer bag.
Knowledgeable Ideas
Good high quality canned chickpeas that are not mushy or soaked and cooked dried chickpeas will work equally properly on this recipe.
Use both Spanish smoked pimentón dulce(candy paprika) or pimentón picante (spicy paprika) so as to add taste to this dish.
This stew will preserve for as much as 4 days within the fridge, or as much as 2 months within the freezer. Since this can be a tomato-based soup, the flavour of the dish will enhance the following day.
Extra Scrumptious Spanish Stews
Espinacas con Garbanzos (Spinach and Chickpeas)
A Spanish fashion espinacas con garbanzos recipe (spinach and chickpea stew) that can have you ever craving one other chunk!
Warmth 2 tablespoons (30 ml) of additional virgin olive oil in a big skillet over medium excessive warmth. Add the spinach (in batches if obligatory) and stir till wilted.
Dump the wilted spinach right into a colander and put aside to empty and funky.
Add a bit extra olive oil to the pan and place over medium warmth. Add the bread cubes and uncooked almonds, and stir till 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 few minutes, till the garlic is aromatic and browned.
Place the bread combination and sherry vinegar in a blender or meals processor and mix till you’ve got a thick paste. You possibly can add a couple of tablespoons of water if wanted, however do not add an excessive amount of and make it gooey.
Pour the bread paste into the skillet, and add the garbanzo beans and tomato sauce. Stir gently till the chickpeas are totally coated within the sauce. Add a little bit of water to skinny the sauce if wanted.
Add the spinach and stir gently till it’s evenly integrated and heated via. Season to style with salt and pepper.
Serve sizzling in small dishes with a drizzle of additional virgin olive oil and a sprinkle of smoked Spanish paprika on high. Get pleasure from!
Notes
Good high quality canned chickpeas that are not mushy or soaked and cooked dried chickpeas will work equally properly on this recipe.
Use both Spanish smoked pimentón dulce (candy paprika) or pimentón picante (spicy paprika) so as to add taste to this dish.
This stew will preserve for as much as 4 days within the fridge, or as much as 2 months within the freezer. Since this can be a tomato-based soup, the flavour of the dish will enhance the following day.
Put the browned bread and almonds into the blender.
Add the sherry vinegar.
Mix till you’ve got a paste.
Add the drained chickpeas, almond paste, and tomato sauce to the pan.
Combine till mixed.
Add the spinach again to the pan.
Stir till totally mixed.
Serve in small clay bowls and garnish with salt and olive oil.
Get pleasure from!
Recipe FAQs
What’s espinacas con garbanzo?
It is a conventional Spanish tapa from Andalusia, the southernmost area in Spain. It is a flavorful stew created from a toasted bread and tomato purée, wilted spinach, and tender chickpeas. It is garnished with a drizzle of additional virgin olive oil and a sprinkle of Spanish paprika for additional taste.
Is espinacas con garbanzo vegan?
Sure! This Spanish spinach and chickpea stew is of course vegan. It is one in all my favourite vegetarian and vegan tapas.
Are chickpeas and garbanzo beans the identical?
Sure! Chickpeas and garbanzo beans are the identical meals. “Chickpeas” is the English phrase for garbanzos, which is the Spanish identify. Nevertheless, we have tailored the Spanish identify in English as properly, leaving us with two choices.
What can I serve with spinach and chickpeas?
In Spain, that is typically served as a tapa, which suggests you’d have one other couple of dishes together with it to make a full meal. You possibly can serve something you would like — I particularly wish to serve Spanish ham croquettes and my favourite marinated carrots.
Serve
I wish to serve my espinacas con garbanzos as a part of a tapas feast, however you may also serve it as a facet dish to roasted meat.
Make Forward: You may make espinacas con garbanzo upfront. It can last as long as 4 days within the fridge. Like most stews, the flavour will get even higher after resting.
Leftovers: Cowl the leftover stew tightly and refrigerate for as much as 4 days.
Freezing: Spinach and chickpeas will preserve for as much as 2 months if it is sealed in an hermetic container or in a freezer bag.
Knowledgeable Ideas
Good high quality canned chickpeas that are not mushy or soaked and cooked dried chickpeas will work equally properly on this recipe.
Use both Spanish smoked pimentón dulce(candy paprika) or pimentón picante (spicy paprika) so as to add taste to this dish.
This stew will preserve for as much as 4 days within the fridge, or as much as 2 months within the freezer. Since this can be a tomato-based soup, the flavour of the dish will enhance the following day.
Extra Scrumptious Spanish Stews
Espinacas con Garbanzos (Spinach and Chickpeas)
A Spanish fashion espinacas con garbanzos recipe (spinach and chickpea stew) that can have you ever craving one other chunk!
Warmth 2 tablespoons (30 ml) of additional virgin olive oil in a big skillet over medium excessive warmth. Add the spinach (in batches if obligatory) and stir till wilted.
Dump the wilted spinach right into a colander and put aside to empty and funky.
Add a bit extra olive oil to the pan and place over medium warmth. Add the bread cubes and uncooked almonds, and stir till 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 few minutes, till the garlic is aromatic and browned.
Place the bread combination and sherry vinegar in a blender or meals processor and mix till you’ve got a thick paste. You possibly can add a couple of tablespoons of water if wanted, however do not add an excessive amount of and make it gooey.
Pour the bread paste into the skillet, and add the garbanzo beans and tomato sauce. Stir gently till the chickpeas are totally coated within the sauce. Add a little bit of water to skinny the sauce if wanted.
Add the spinach and stir gently till it’s evenly integrated and heated via. Season to style with salt and pepper.
Serve sizzling in small dishes with a drizzle of additional virgin olive oil and a sprinkle of smoked Spanish paprika on high. Get pleasure from!
Notes
Good high quality canned chickpeas that are not mushy or soaked and cooked dried chickpeas will work equally properly on this recipe.
Use both Spanish smoked pimentón dulce (candy paprika) or pimentón picante (spicy paprika) so as to add taste to this dish.
This stew will preserve for as much as 4 days within the fridge, or as much as 2 months within the freezer. Since this can be a tomato-based soup, the flavour of the dish will enhance the following day.
Add one other couple of tablespoons of olive oil to the pan and add the bread cubes and almonds.
Add the minced garlic.
Add all of the dried spices.
Stir till browned and toasted.
Put the browned bread and almonds into the blender.
Add the sherry vinegar.
Mix till you’ve got a paste.
Add the drained chickpeas, almond paste, and tomato sauce to the pan.
Combine till mixed.
Add the spinach again to the pan.
Stir till totally mixed.
Serve in small clay bowls and garnish with salt and olive oil.
Get pleasure from!
Recipe FAQs
What’s espinacas con garbanzo?
It is a conventional Spanish tapa from Andalusia, the southernmost area in Spain. It is a flavorful stew created from a toasted bread and tomato purée, wilted spinach, and tender chickpeas. It is garnished with a drizzle of additional virgin olive oil and a sprinkle of Spanish paprika for additional taste.
Is espinacas con garbanzo vegan?
Sure! This Spanish spinach and chickpea stew is of course vegan. It is one in all my favourite vegetarian and vegan tapas.
Are chickpeas and garbanzo beans the identical?
Sure! Chickpeas and garbanzo beans are the identical meals. “Chickpeas” is the English phrase for garbanzos, which is the Spanish identify. Nevertheless, we have tailored the Spanish identify in English as properly, leaving us with two choices.
What can I serve with spinach and chickpeas?
In Spain, that is typically served as a tapa, which suggests you’d have one other couple of dishes together with it to make a full meal. You possibly can serve something you would like — I particularly wish to serve Spanish ham croquettes and my favourite marinated carrots.
Serve
I wish to serve my espinacas con garbanzos as a part of a tapas feast, however you may also serve it as a facet dish to roasted meat.
Make Forward: You may make espinacas con garbanzo upfront. It can last as long as 4 days within the fridge. Like most stews, the flavour will get even higher after resting.
Leftovers: Cowl the leftover stew tightly and refrigerate for as much as 4 days.
Freezing: Spinach and chickpeas will preserve for as much as 2 months if it is sealed in an hermetic container or in a freezer bag.
Knowledgeable Ideas
Good high quality canned chickpeas that are not mushy or soaked and cooked dried chickpeas will work equally properly on this recipe.
Use both Spanish smoked pimentón dulce(candy paprika) or pimentón picante (spicy paprika) so as to add taste to this dish.
This stew will preserve for as much as 4 days within the fridge, or as much as 2 months within the freezer. Since this can be a tomato-based soup, the flavour of the dish will enhance the following day.
Extra Scrumptious Spanish Stews
Espinacas con Garbanzos (Spinach and Chickpeas)
A Spanish fashion espinacas con garbanzos recipe (spinach and chickpea stew) that can have you ever craving one other chunk!
Warmth 2 tablespoons (30 ml) of additional virgin olive oil in a big skillet over medium excessive warmth. Add the spinach (in batches if obligatory) and stir till wilted.
Dump the wilted spinach right into a colander and put aside to empty and funky.
Add a bit extra olive oil to the pan and place over medium warmth. Add the bread cubes and uncooked almonds, and stir till 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 few minutes, till the garlic is aromatic and browned.
Place the bread combination and sherry vinegar in a blender or meals processor and mix till you’ve got a thick paste. You possibly can add a couple of tablespoons of water if wanted, however do not add an excessive amount of and make it gooey.
Pour the bread paste into the skillet, and add the garbanzo beans and tomato sauce. Stir gently till the chickpeas are totally coated within the sauce. Add a little bit of water to skinny the sauce if wanted.
Add the spinach and stir gently till it’s evenly integrated and heated via. Season to style with salt and pepper.
Serve sizzling in small dishes with a drizzle of additional virgin olive oil and a sprinkle of smoked Spanish paprika on high. Get pleasure from!
Notes
Good high quality canned chickpeas that are not mushy or soaked and cooked dried chickpeas will work equally properly on this recipe.
Use both Spanish smoked pimentón dulce (candy paprika) or pimentón picante (spicy paprika) so as to add taste to this dish.
This stew will preserve for as much as 4 days within the fridge, or as much as 2 months within the freezer. Since this can be a tomato-based soup, the flavour of the dish will enhance the following day.
Warmth some olive oil in a pan over medium-high warmth, then add the spinach.
Stir till the spinach has wilted.
Put aside the spinach to chill.
Add one other couple of tablespoons of olive oil to the pan and add the bread cubes and almonds.
Add the minced garlic.
Add all of the dried spices.
Stir till browned and toasted.
Put the browned bread and almonds into the blender.
Add the sherry vinegar.
Mix till you’ve got a paste.
Add the drained chickpeas, almond paste, and tomato sauce to the pan.
Combine till mixed.
Add the spinach again to the pan.
Stir till totally mixed.
Serve in small clay bowls and garnish with salt and olive oil.
Get pleasure from!
Recipe FAQs
What’s espinacas con garbanzo?
It is a conventional Spanish tapa from Andalusia, the southernmost area in Spain. It is a flavorful stew created from a toasted bread and tomato purée, wilted spinach, and tender chickpeas. It is garnished with a drizzle of additional virgin olive oil and a sprinkle of Spanish paprika for additional taste.
Is espinacas con garbanzo vegan?
Sure! This Spanish spinach and chickpea stew is of course vegan. It is one in all my favourite vegetarian and vegan tapas.
Are chickpeas and garbanzo beans the identical?
Sure! Chickpeas and garbanzo beans are the identical meals. “Chickpeas” is the English phrase for garbanzos, which is the Spanish identify. Nevertheless, we have tailored the Spanish identify in English as properly, leaving us with two choices.
What can I serve with spinach and chickpeas?
In Spain, that is typically served as a tapa, which suggests you’d have one other couple of dishes together with it to make a full meal. You possibly can serve something you would like — I particularly wish to serve Spanish ham croquettes and my favourite marinated carrots.
Serve
I wish to serve my espinacas con garbanzos as a part of a tapas feast, however you may also serve it as a facet dish to roasted meat.
Make Forward: You may make espinacas con garbanzo upfront. It can last as long as 4 days within the fridge. Like most stews, the flavour will get even higher after resting.
Leftovers: Cowl the leftover stew tightly and refrigerate for as much as 4 days.
Freezing: Spinach and chickpeas will preserve for as much as 2 months if it is sealed in an hermetic container or in a freezer bag.
Knowledgeable Ideas
Good high quality canned chickpeas that are not mushy or soaked and cooked dried chickpeas will work equally properly on this recipe.
Use both Spanish smoked pimentón dulce(candy paprika) or pimentón picante (spicy paprika) so as to add taste to this dish.
This stew will preserve for as much as 4 days within the fridge, or as much as 2 months within the freezer. Since this can be a tomato-based soup, the flavour of the dish will enhance the following day.
Extra Scrumptious Spanish Stews
Espinacas con Garbanzos (Spinach and Chickpeas)
A Spanish fashion espinacas con garbanzos recipe (spinach and chickpea stew) that can have you ever craving one other chunk!
Warmth 2 tablespoons (30 ml) of additional virgin olive oil in a big skillet over medium excessive warmth. Add the spinach (in batches if obligatory) and stir till wilted.
Dump the wilted spinach right into a colander and put aside to empty and funky.
Add a bit extra olive oil to the pan and place over medium warmth. Add the bread cubes and uncooked almonds, and stir till 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 few minutes, till the garlic is aromatic and browned.
Place the bread combination and sherry vinegar in a blender or meals processor and mix till you’ve got a thick paste. You possibly can add a couple of tablespoons of water if wanted, however do not add an excessive amount of and make it gooey.
Pour the bread paste into the skillet, and add the garbanzo beans and tomato sauce. Stir gently till the chickpeas are totally coated within the sauce. Add a little bit of water to skinny the sauce if wanted.
Add the spinach and stir gently till it’s evenly integrated and heated via. Season to style with salt and pepper.
Serve sizzling in small dishes with a drizzle of additional virgin olive oil and a sprinkle of smoked Spanish paprika on high. Get pleasure from!
Notes
Good high quality canned chickpeas that are not mushy or soaked and cooked dried chickpeas will work equally properly on this recipe.
Use both Spanish smoked pimentón dulce (candy paprika) or pimentón picante (spicy paprika) so as to add taste to this dish.
This stew will preserve for as much as 4 days within the fridge, or as much as 2 months within the freezer. Since this can be a tomato-based soup, the flavour of the dish will enhance the following day.
Spinach: In the event you should substitute the spinach, strive one other leafy inexperienced equivalent to kale or chard.
Almonds: Marcona almonds have an exquisite taste for this dish, however any blanched, unsalted almonds will do in a pinch.
Sherry vinegar: Substitute with purple wine vinegar.
How one can Make
Warmth some olive oil in a pan over medium-high warmth, then add the spinach.
Stir till the spinach has wilted.
Put aside the spinach to chill.
Add one other couple of tablespoons of olive oil to the pan and add the bread cubes and almonds.
Add the minced garlic.
Add all of the dried spices.
Stir till browned and toasted.
Put the browned bread and almonds into the blender.
Add the sherry vinegar.
Mix till you’ve got a paste.
Add the drained chickpeas, almond paste, and tomato sauce to the pan.
Combine till mixed.
Add the spinach again to the pan.
Stir till totally mixed.
Serve in small clay bowls and garnish with salt and olive oil.
Get pleasure from!
Recipe FAQs
What’s espinacas con garbanzo?
It is a conventional Spanish tapa from Andalusia, the southernmost area in Spain. It is a flavorful stew created from a toasted bread and tomato purée, wilted spinach, and tender chickpeas. It is garnished with a drizzle of additional virgin olive oil and a sprinkle of Spanish paprika for additional taste.
Is espinacas con garbanzo vegan?
Sure! This Spanish spinach and chickpea stew is of course vegan. It is one in all my favourite vegetarian and vegan tapas.
Are chickpeas and garbanzo beans the identical?
Sure! Chickpeas and garbanzo beans are the identical meals. “Chickpeas” is the English phrase for garbanzos, which is the Spanish identify. Nevertheless, we have tailored the Spanish identify in English as properly, leaving us with two choices.
What can I serve with spinach and chickpeas?
In Spain, that is typically served as a tapa, which suggests you’d have one other couple of dishes together with it to make a full meal. You possibly can serve something you would like — I particularly wish to serve Spanish ham croquettes and my favourite marinated carrots.
Serve
I wish to serve my espinacas con garbanzos as a part of a tapas feast, however you may also serve it as a facet dish to roasted meat.
Make Forward: You may make espinacas con garbanzo upfront. It can last as long as 4 days within the fridge. Like most stews, the flavour will get even higher after resting.
Leftovers: Cowl the leftover stew tightly and refrigerate for as much as 4 days.
Freezing: Spinach and chickpeas will preserve for as much as 2 months if it is sealed in an hermetic container or in a freezer bag.
Knowledgeable Ideas
Good high quality canned chickpeas that are not mushy or soaked and cooked dried chickpeas will work equally properly on this recipe.
Use both Spanish smoked pimentón dulce(candy paprika) or pimentón picante (spicy paprika) so as to add taste to this dish.
This stew will preserve for as much as 4 days within the fridge, or as much as 2 months within the freezer. Since this can be a tomato-based soup, the flavour of the dish will enhance the following day.
Extra Scrumptious Spanish Stews
Espinacas con Garbanzos (Spinach and Chickpeas)
A Spanish fashion espinacas con garbanzos recipe (spinach and chickpea stew) that can have you ever craving one other chunk!
Warmth 2 tablespoons (30 ml) of additional virgin olive oil in a big skillet over medium excessive warmth. Add the spinach (in batches if obligatory) and stir till wilted.
Dump the wilted spinach right into a colander and put aside to empty and funky.
Add a bit extra olive oil to the pan and place over medium warmth. Add the bread cubes and uncooked almonds, and stir till 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 few minutes, till the garlic is aromatic and browned.
Place the bread combination and sherry vinegar in a blender or meals processor and mix till you’ve got a thick paste. You possibly can add a couple of tablespoons of water if wanted, however do not add an excessive amount of and make it gooey.
Pour the bread paste into the skillet, and add the garbanzo beans and tomato sauce. Stir gently till the chickpeas are totally coated within the sauce. Add a little bit of water to skinny the sauce if wanted.
Add the spinach and stir gently till it’s evenly integrated and heated via. Season to style with salt and pepper.
Serve sizzling in small dishes with a drizzle of additional virgin olive oil and a sprinkle of smoked Spanish paprika on high. Get pleasure from!
Notes
Good high quality canned chickpeas that are not mushy or soaked and cooked dried chickpeas will work equally properly on this recipe.
Use both Spanish smoked pimentón dulce (candy paprika) or pimentón picante (spicy paprika) so as to add taste to this dish.
This stew will preserve for as much as 4 days within the fridge, or as much as 2 months within the freezer. Since this can be a tomato-based soup, the flavour of the dish will enhance the following day.
Spinach: Select recent, washed spinach that is vibrant and never wilted.
Chickpeas: Use an excellent high quality canned selection that is not mushy, or soak and cook dinner dried chickpeas.
Sherry Vinegar: This offers an exquisite taste and contact of acidity to the completed dish.
Marcona Almonds: These blanched, unsalted almonds add crunch and pleasant taste to the stew.
Olive Oil: Select an excellent high quality, additional virgin olive oil not just for its well being advantages, but additionally for its great taste.
Substitutions
Spinach: In the event you should substitute the spinach, strive one other leafy inexperienced equivalent to kale or chard.
Almonds: Marcona almonds have an exquisite taste for this dish, however any blanched, unsalted almonds will do in a pinch.
Sherry vinegar: Substitute with purple wine vinegar.
How one can Make
Warmth some olive oil in a pan over medium-high warmth, then add the spinach.
Stir till the spinach has wilted.
Put aside the spinach to chill.
Add one other couple of tablespoons of olive oil to the pan and add the bread cubes and almonds.
Add the minced garlic.
Add all of the dried spices.
Stir till browned and toasted.
Put the browned bread and almonds into the blender.
Add the sherry vinegar.
Mix till you’ve got a paste.
Add the drained chickpeas, almond paste, and tomato sauce to the pan.
Combine till mixed.
Add the spinach again to the pan.
Stir till totally mixed.
Serve in small clay bowls and garnish with salt and olive oil.
Get pleasure from!
Recipe FAQs
What’s espinacas con garbanzo?
It is a conventional Spanish tapa from Andalusia, the southernmost area in Spain. It is a flavorful stew created from a toasted bread and tomato purée, wilted spinach, and tender chickpeas. It is garnished with a drizzle of additional virgin olive oil and a sprinkle of Spanish paprika for additional taste.
Is espinacas con garbanzo vegan?
Sure! This Spanish spinach and chickpea stew is of course vegan. It is one in all my favourite vegetarian and vegan tapas.
Are chickpeas and garbanzo beans the identical?
Sure! Chickpeas and garbanzo beans are the identical meals. “Chickpeas” is the English phrase for garbanzos, which is the Spanish identify. Nevertheless, we have tailored the Spanish identify in English as properly, leaving us with two choices.
What can I serve with spinach and chickpeas?
In Spain, that is typically served as a tapa, which suggests you’d have one other couple of dishes together with it to make a full meal. You possibly can serve something you would like — I particularly wish to serve Spanish ham croquettes and my favourite marinated carrots.
Serve
I wish to serve my espinacas con garbanzos as a part of a tapas feast, however you may also serve it as a facet dish to roasted meat.
Make Forward: You may make espinacas con garbanzo upfront. It can last as long as 4 days within the fridge. Like most stews, the flavour will get even higher after resting.
Leftovers: Cowl the leftover stew tightly and refrigerate for as much as 4 days.
Freezing: Spinach and chickpeas will preserve for as much as 2 months if it is sealed in an hermetic container or in a freezer bag.
Knowledgeable Ideas
Good high quality canned chickpeas that are not mushy or soaked and cooked dried chickpeas will work equally properly on this recipe.
Use both Spanish smoked pimentón dulce(candy paprika) or pimentón picante (spicy paprika) so as to add taste to this dish.
This stew will preserve for as much as 4 days within the fridge, or as much as 2 months within the freezer. Since this can be a tomato-based soup, the flavour of the dish will enhance the following day.
Extra Scrumptious Spanish Stews
Espinacas con Garbanzos (Spinach and Chickpeas)
A Spanish fashion espinacas con garbanzos recipe (spinach and chickpea stew) that can have you ever craving one other chunk!
Warmth 2 tablespoons (30 ml) of additional virgin olive oil in a big skillet over medium excessive warmth. Add the spinach (in batches if obligatory) and stir till wilted.
Dump the wilted spinach right into a colander and put aside to empty and funky.
Add a bit extra olive oil to the pan and place over medium warmth. Add the bread cubes and uncooked almonds, and stir till 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 few minutes, till the garlic is aromatic and browned.
Place the bread combination and sherry vinegar in a blender or meals processor and mix till you’ve got a thick paste. You possibly can add a couple of tablespoons of water if wanted, however do not add an excessive amount of and make it gooey.
Pour the bread paste into the skillet, and add the garbanzo beans and tomato sauce. Stir gently till the chickpeas are totally coated within the sauce. Add a little bit of water to skinny the sauce if wanted.
Add the spinach and stir gently till it’s evenly integrated and heated via. Season to style with salt and pepper.
Serve sizzling in small dishes with a drizzle of additional virgin olive oil and a sprinkle of smoked Spanish paprika on high. Get pleasure from!
Notes
Good high quality canned chickpeas that are not mushy or soaked and cooked dried chickpeas will work equally properly on this recipe.
Use both Spanish smoked pimentón dulce (candy paprika) or pimentón picante (spicy paprika) so as to add taste to this dish.
This stew will preserve for as much as 4 days within the fridge, or as much as 2 months within the freezer. Since this can be a tomato-based soup, the flavour of the dish will enhance the following day.
Revealed: by Lauren Aloise · This submit might comprise affiliate hyperlinks ·
Spanish spinach and chickpeas (espinacas con garbanzos) is a must-try Andalusian dish that is straightforward to make at dwelling. This conventional spinach and chickpea stew is in style in Seville, Spain the place it is served in all of the native tapas bars. It is tremendous easy, and takes solely half-hour to make!
On the lookout for different conventional Andalusian dishes? Be sure that to strive my recipes for cuttlefish meatballs (Albóndigas de Choco) and fried pork rolls (Flamenquines Cordobeses).
Leap to:
Introduction
I first ordered espinacas con garbanzos in Seville, satisfied by a pal that this easy sounding spinach and chickpea stew was a Spanish culinary masterpiece. Served piping sizzling, it was as comforting as any do-it-yourself stew ought to be, and I instantly understood her obsession.
However the dish’s historical past goes far past Andalusia. Spinach comes from Historic Persia (trendy Iran), and Arab merchants launched it to the Mediterranean. It grew to become a preferred Spanish vegetable by the tip of the twelfth century, and it was an essential ingredient in Moorish and Sephardic Jewish delicacies in Spain.
Chickpeas (additionally known as garbanzos) originated within the Center East, and have been launched to Spain by the Phoenicians. They’re a major ingredient in lots of in style Spanish dishes, equivalent to Cocido Madrileño.
This recipe for espinacas con garbanzos strays a wee bit from the standard model, however the addition of tomato and almonds enhances the heartiness of the dish in my humble opinion. This 30-minute meal is a wholesome, filling, and scrumptious one!
Elements
Questioning what components you want to make this Spanish spinach and garbanzo stew? Let’s discuss an important ones!
Spinach: Select recent, washed spinach that is vibrant and never wilted.
Chickpeas: Use an excellent high quality canned selection that is not mushy, or soak and cook dinner dried chickpeas.
Sherry Vinegar: This offers an exquisite taste and contact of acidity to the completed dish.
Marcona Almonds: These blanched, unsalted almonds add crunch and pleasant taste to the stew.
Olive Oil: Select an excellent high quality, additional virgin olive oil not just for its well being advantages, but additionally for its great taste.
Substitutions
Spinach: In the event you should substitute the spinach, strive one other leafy inexperienced equivalent to kale or chard.
Almonds: Marcona almonds have an exquisite taste for this dish, however any blanched, unsalted almonds will do in a pinch.
Sherry vinegar: Substitute with purple wine vinegar.
How one can Make
Warmth some olive oil in a pan over medium-high warmth, then add the spinach.
Stir till the spinach has wilted.
Put aside the spinach to chill.
Add one other couple of tablespoons of olive oil to the pan and add the bread cubes and almonds.
Add the minced garlic.
Add all of the dried spices.
Stir till browned and toasted.
Put the browned bread and almonds into the blender.
Add the sherry vinegar.
Mix till you’ve got a paste.
Add the drained chickpeas, almond paste, and tomato sauce to the pan.
Combine till mixed.
Add the spinach again to the pan.
Stir till totally mixed.
Serve in small clay bowls and garnish with salt and olive oil.
Get pleasure from!
Recipe FAQs
What’s espinacas con garbanzo?
It is a conventional Spanish tapa from Andalusia, the southernmost area in Spain. It is a flavorful stew created from a toasted bread and tomato purée, wilted spinach, and tender chickpeas. It is garnished with a drizzle of additional virgin olive oil and a sprinkle of Spanish paprika for additional taste.
Is espinacas con garbanzo vegan?
Sure! This Spanish spinach and chickpea stew is of course vegan. It is one in all my favourite vegetarian and vegan tapas.
Are chickpeas and garbanzo beans the identical?
Sure! Chickpeas and garbanzo beans are the identical meals. “Chickpeas” is the English phrase for garbanzos, which is the Spanish identify. Nevertheless, we have tailored the Spanish identify in English as properly, leaving us with two choices.
What can I serve with spinach and chickpeas?
In Spain, that is typically served as a tapa, which suggests you’d have one other couple of dishes together with it to make a full meal. You possibly can serve something you would like — I particularly wish to serve Spanish ham croquettes and my favourite marinated carrots.
Serve
I wish to serve my espinacas con garbanzos as a part of a tapas feast, however you may also serve it as a facet dish to roasted meat.
Make Forward: You may make espinacas con garbanzo upfront. It can last as long as 4 days within the fridge. Like most stews, the flavour will get even higher after resting.
Leftovers: Cowl the leftover stew tightly and refrigerate for as much as 4 days.
Freezing: Spinach and chickpeas will preserve for as much as 2 months if it is sealed in an hermetic container or in a freezer bag.
Knowledgeable Ideas
Good high quality canned chickpeas that are not mushy or soaked and cooked dried chickpeas will work equally properly on this recipe.
Use both Spanish smoked pimentón dulce(candy paprika) or pimentón picante (spicy paprika) so as to add taste to this dish.
This stew will preserve for as much as 4 days within the fridge, or as much as 2 months within the freezer. Since this can be a tomato-based soup, the flavour of the dish will enhance the following day.
Extra Scrumptious Spanish Stews
Espinacas con Garbanzos (Spinach and Chickpeas)
A Spanish fashion espinacas con garbanzos recipe (spinach and chickpea stew) that can have you ever craving one other chunk!
Warmth 2 tablespoons (30 ml) of additional virgin olive oil in a big skillet over medium excessive warmth. Add the spinach (in batches if obligatory) and stir till wilted.
Dump the wilted spinach right into a colander and put aside to empty and funky.
Add a bit extra olive oil to the pan and place over medium warmth. Add the bread cubes and uncooked almonds, and stir till 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 few minutes, till the garlic is aromatic and browned.
Place the bread combination and sherry vinegar in a blender or meals processor and mix till you’ve got a thick paste. You possibly can add a couple of tablespoons of water if wanted, however do not add an excessive amount of and make it gooey.
Pour the bread paste into the skillet, and add the garbanzo beans and tomato sauce. Stir gently till the chickpeas are totally coated within the sauce. Add a little bit of water to skinny the sauce if wanted.
Add the spinach and stir gently till it’s evenly integrated and heated via. Season to style with salt and pepper.
Serve sizzling in small dishes with a drizzle of additional virgin olive oil and a sprinkle of smoked Spanish paprika on high. Get pleasure from!
Notes
Good high quality canned chickpeas that are not mushy or soaked and cooked dried chickpeas will work equally properly on this recipe.
Use both Spanish smoked pimentón dulce (candy paprika) or pimentón picante (spicy paprika) so as to add taste to this dish.
This stew will preserve for as much as 4 days within the fridge, or as much as 2 months within the freezer. Since this can be a tomato-based soup, the flavour of the dish will enhance the following day.
