Spanish & Portuguese · Lunch · Dinner · Snack
Andalusian Spinach and Chickpea Stew
Espinacas con garbanzos
A Seville tapas-bar classic of tender chickpeas and silky spinach in a smoky garlic and cumin sauce, thickened the traditional way with toasted bread. It is hearty, budget-friendly and made with only a modest splash of olive oil.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
Calories come from: Carbs 51% · Fat 31% · Protein 18%
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Ingredients
For 4 servings- 500 g (about 16 loosely packed cups)Fresh spinach, washed
- 2 cans (about 3 cups drained)480 gCanned chickpeas, drained and rinsed
- 2 tbsp27 gExtra virgin olive oil
- 4 cloves12 gGarlic, peeled
- 2 slices60 gWhole wheat bread
- 1 1/2 tspGround cumin
- 1 tspSmoked paprika (pimentón)
- 1 tbsp15 gSherry vinegar
- 1 cup240 gWater
- 1/2 tspSalt
- 1/4 tspBlack pepper, ground
- 1 pinchCayenne pepper (optional)
Steps
- 1
Put the spinach in a large pot with 60 ml (1/4 cup) of the water, cover and cook over medium heat for 3-4 minutes, stirring once, until wilted.
- 2
Drain the spinach in a colander, press out the excess liquid and roughly chop it.
- 3
Heat the olive oil in a large deep frying pan over medium heat.
- 4
Add the bread slices and whole garlic cloves and toast for 3-4 minutes, turning, until both are golden but not burnt.
- 5
Transfer the bread and garlic to a mortar or small blender, leaving any oil in the pan.
- 6
Add the cumin, smoked paprika, cayenne if using, vinegar and 2 tbsp of the remaining water, then pound or blend to a thick paste.
- 7
Add the chickpeas to the pan and stir for 1 minute to coat them in the remaining oil.
- 8
Stir in the bread paste and the rest of the water, bring to a simmer and cook for 10 minutes, stirring now and then, until the sauce thickens.
- 9
Add the chopped spinach, salt and black pepper, and simmer for 5 more minutes so the flavours meld.
- 10
Taste, adding an extra splash of sherry vinegar rather than more salt if it needs brightening, and serve hot or warm.
Swaps, storage and make-ahead
Swaps
- For a gluten-free version, use a slice of bread labelled gluten-free or 2 tbsp ground almonds in place of the whole wheat bread to thicken the sauce.
- Use 300 g frozen chopped spinach, thawed and squeezed dry, instead of fresh spinach to save washing and wilting time.
- Swap the sherry vinegar for red wine vinegar or a squeeze of lemon juice if sherry vinegar is hard to find.
- For a heartier, non-vegan bowl like the one pictured, top each serving with a halved hard-boiled egg.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot and adding a splash of water if the sauce has thickened. If serving with hard-boiled eggs, store them separately and add them after reheating.
Make ahead
The whole stew can be made a day ahead and gently reheated, as the flavours deepen overnight. You can also wilt and chop the spinach and make the bread and garlic paste up to a day in advance, keeping both covered in the fridge.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (336 g) | Per 100 g | |
|---|---|---|
| Calories | 302 kcal | 90 kcal |
| Protein | 14.3 g | 4.3 g |
| Carbohydrates | 40.2 g | 12 g |
| of which sugars | 6.1 g | 1.8 g |
| Fiber | 11.6 g | 3.5 g |
| Fat | 11 g | 3.3 g |
| of which saturated | 1.4 g | 0.4 g |
| Sodium | 717 mg | 213 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
