Spanish spinach with chickpeas (espinacas con garbanzos)

Name: Spanish spinach with chickpeas (espinacas con garbanzos)
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 1 h 60 min
Yield: Serves 4
Cuisine: Spanish recipes
Ingredients: 320g dried chickpeas or 3 x 400g tins chickpeas; 4 tbsp fine salt; 800g spinach, roughly chopped; 90ml extra-virgin olive oil, plus extra to drizzle; 6 large garlic cloves, peeled but left whole; 2 large slices bread (about 100g), plus extra to serve; 2 tbsp tomato purée; 1½ tsp sweet smoked paprika; 1 tsp ground cumin; ½ tsp freshly ground black pepper

Portion size: Serves 4
Prep time 15 min, plus (optional) overnight soaking. Cook time 1 hour 45 min
Difficulty: easy

Dairy-free

Vegan

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Spinach with chickpeas (espinacas con garbanzos) is a fragrant vegan stew and tapas dish from Andalusia. Learn how to make it with Julius Fiedler’s simple recipe.

Popular dish: “Step into a traditional tapas bar in Seville and you’ll most likely find this dish on the menu,” says Julius. “A deceptively simple stew of spinach and chickpeas, it’s the product of deep-rooted Arab and Phoenician influences; these societies first introduced ingredients such as chickpeas and spinach, as well as spices including cumin, to Andalusia centuries ago.”

Vegan comfort food: “The addition of cumin is one of the secrets to this comforting dish, along with the ingenious technique of making a creamy sauce out of bread toasted in garlic oil. Once finished, it’s served so thick that it’s best eaten with a fork.”

Recipe taken from Naturally Vegan by Julius Fiedler (DK RED £25)

Browse more easy vegan recipes.

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Ingredients

320g dried chickpeas or 3 x 400g tins chickpeas
4 tbsp fine salt
800g spinach, roughly chopped
90ml extra-virgin olive oil, plus extra to drizzle
6 large garlic cloves, peeled but left whole
2 large slices bread (about 100g), plus extra to serve
2 tbsp tomato purée
1½ tsp sweet smoked paprika
1 tsp ground cumin
½ tsp freshly ground black pepper

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Method

Soak the dried chickpeas overnight in 1.5 litres water with 1.5 tbsp salt (if you’re using tinned chickpeas, skip this step).
The next day, drain and rinse the chickpeas, then put them in a large saucepan with 2 litres water. Bring to the boil, skimming any foam from the top, then cover with the lid slightly ajar and simmer for 1 hour 30 minutes or until just tender.
Once the chickpeas are tender, add 1½ tbsp salt and cook for another 10 minutes. Stir in the spinach until just wilted, then drain the chickpeas and spinach and set aside.
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Meanwhile, heat 3 tbsp of the olive oil in a wide hob-safe casserole over a medium heat. Add the garlic cloves and fry the whole cloves until golden (3-4 minutes), then transfer to a blender. Toast the bread in the oil remaining in the pan until golden on both sides (3-4 minutes), then chop the bread into chunks and add to the blender along with the tomato purée, remaining 1 tbsp salt and 400ml water. Whizz to a thick paste.
Heat the remaining olive oil in the casserole. Stir in the paprika, cumin and pepper and, once aromatic, carefully pour in the blended paste followed by the drained chickpeas and spinach. Stir to coat evenly, return to a simmer and cook for 5 minutes more, adding a splash of water if needed, until the sauce has thickened and darkened slightly. Serve in bowls with a drizzle of olive oil and extra bread on the side.