Spanish
Potaje de Garbanzos (Chickpea and Spinach Potaje)
Potaje de Garbanzos (Chickpea and Spinach Potaje) 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 dried chickpeas (soaked overnight)
- 5 cups fresh spinach
- 1 potato
- 2 tomato
- 1 onion
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 pinch saffron threads
- 3 tbsp olive oil
- 1 bay leaf
- 1 tsp salt
How to cook it
- Cook the soaked chickpeas with the bay leaf in plenty of water until nearly tender, about an hour, and reserve the cooking liquid.
- Heat the olive oil in a wide pot and cook the chopped onion and garlic until soft, then stir in the chopped tomato, cumin, paprika, and saffron and cook until fragrant; this everyday version is built on the olive oil sofrito rather than on any pork, which is exactly how most families cook it week to week.
- Add the chickpeas, the diced potato, and enough of the reserved cooking liquid to just cover everything, and simmer for 20 minutes until the potato is tender.
- Stir in the spinach in batches until wilted, season with the salt, and serve hot in wide bowls.
Serve it with
A Spanish lunch is a plate rather than a single dish. These are the courses that normally sit beside Potaje de Garbanzos (Chickpea and Spinach Potaje), read from the same composition Dinejot builds a real meal from.
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Something to sip
-
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. Potaje de Garbanzos (Chickpea and Spinach Potaje) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| 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 and Vegetables
- How this was set
- Hand audited
When to cook it
Potaje de Garbanzos (Chickpea and Spinach Potaje) takes about 90 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, spinach, and potato.
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.