Spanish
Espinacas con Garbanzos (Seville Chickpeas and Spinach)
Espinacas con Garbanzos (Seville Chickpeas and Spinach) is Spanish home cooking, eaten at lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 3 cups cooked chickpeas
- 8 cups fresh spinach
- 1 slice day-old bread
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tbsp sherry vinegar
- 3 tbsp olive oil
- 1/2 tsp salt
How to cook it
- Heat half the olive oil in a wide pan and fry the slice of bread until golden on both sides, then set it aside.
- In the same pan fry the garlic cloves briefly until golden, then crush them together with the fried bread, the cumin, and a splash of water in a mortar or small blender to make a thick paste.
- Wilt the spinach in the remaining olive oil in a large pot, working in batches if needed, until it collapses down.
- Stir in the chickpeas, the paprika, and the bread-and-garlic paste along with enough water to loosen everything into a thick, spoonable mixture, then simmer for 10 minutes so the flavors meld.
- Finish with the sherry vinegar and the salt and serve warm; this everyday tapa-turned-lunch is naturally meatless, with no chorizo needed.
Serve it with
A Spanish lunch is a plate rather than a single dish. These are the courses that normally sit beside Espinacas con Garbanzos (Seville Chickpeas and Spinach), read from the same composition Dinejot builds a real meal from.
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Something to sip
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The cooked vegetable
-
What it is eaten with
-
Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Espinacas con Garbanzos (Seville Chickpeas and Spinach) carries gluten. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Alubias Blancas con Chorizo (White Beans with Chorizo) |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Medium
- Protein quality
- Partial
- Food groups it covers
- Pulses, Vegetables, and Grains
- How this was set
- Hand audited
When to cook it
Espinacas con Garbanzos (Seville Chickpeas and Spinach) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on chickpea and spinach.
From the same kitchens
More cooking from southern Spain.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.