The Spanish Chickpea and Spinach Stew, or “Espinacas con Garbanzos,” is a dish deeply rooted in the culinary traditions of Seville and much of Andalusia. Unlike the chickpea and spinach stews known in other parts of Spain, which are typically more soupy, this version is a dry, flavorful, and hearty dish. It’s a recipe full of character, traditionally eaten with a fork rather than a spoon, reflecting its robust texture.

A Dish with Andalusian Roots: History and Origin

The origins of this dish can be traced back to the cultural melting pot that is Andalusia. With influences from Moorish cuisine, the use of chickpeas and spinach became widespread, particularly in Seville. This dish, often served as a tapa, has become a staple in Andalusian kitchens. Its simplicity, economy, and strong flavors make it a favorite not only as a light meal but also as a filling tapa served alongside a good crusty bread.

Key Ingredients for an Authentic Spanish Chickpea and Spinach Stew

To make an authentic Spanish Chickpea and Spinach Stew, a few key ingredients are essential:

• Chickpeas (Garbanzos): These should ideally be soaked overnight and cooked until tender. Canned chickpeas can also be used for convenience.
• Spinach: Fresh spinach is preferred for its vibrant color and texture, although frozen spinach can be an acceptable substitute.
• Garlic: A generous amount of garlic is sautéed to form the base of the dish, infusing it with its characteristic deep flavor.
• Spices: Paprika (pimentón) is a crucial ingredient, particularly the smoked variety, which adds a rich, earthy flavor.
• Bread: Often, a slice of bread is fried and blended into the stew to thicken it, a method that dates back to traditional Spanish cooking techniques.

How to Prepare Spanish Chickpea and Spinach Stew

Step 1: Prepare the Base

• Start by soaking dried chickpeas overnight, then cook them until tender. If using canned chickpeas, rinse them well.
• In a large pan, sauté a generous amount of garlic in olive oil until golden.

Step 2: Build the Flavor

• Add a piece of day-old bread to the pan and fry until crispy. This will later be blended to thicken the stew.
• Introduce the spices: a heaping spoonful of smoked paprika, cumin, and a pinch of cayenne for a bit of heat.

Step 3: Incorporate the Spinach

• Add the fresh spinach to the pan, allowing it to wilt down. If using frozen spinach, ensure it is fully thawed and drained before adding.
• Once the spinach has been reduced, add the cooked or canned chickpeas to the mixture.

Step 4: Thicken and Serve

• Blend the fried bread with a little water or broth to create a paste, then stir this into the stew. This will thicken the dish and enhance its rich, earthy flavors.
• Cook for a few more minutes to allow the flavors to meld together, then season with salt and pepper to taste.
• Serve with a generous slice of crusty bread, and for those who are not vegan, a fried egg on top makes a perfect accompaniment.

Tips for Serving and Pairing this Traditional Dish

Spanish Chickpea and Spinach Stew are best served as a tapa or a main dish accompanied by bread. In Seville, it’s often enjoyed as a tapa due to its filling nature. Pairing it with a glass of dry Spanish sherry or a light red wine complements the earthy tones of the dish.

Variations and Adaptations of the Spanish Chickpea and Spinach Stew

While the traditional recipe is beloved, several variations can be adapted depending on dietary preferences or available ingredients:

• Adding Tomato: Some versions include a small amount of tomato, either fresh or in the form of a paste, to add acidity and depth.
• Incorporating Nuts: Toasted pine nuts or almonds can be sprinkled on top for added texture and a nutty flavor.
• Protein Boost: For a more filling meal, add chorizo or other cured Spanish meats, although this alters the dish from its vegan origins.

Nutritional Benefits and Sustainability

This stew is not only flavorful but also packed with nutritional benefits. Chickpeas are a great source of plant-based protein, fiber, and essential vitamins, while spinach adds iron, calcium, and antioxidants to the dish. The recipe’s simplicity and use of common ingredients make it a sustainable option, reflecting the resourcefulness of traditional Andalusian cuisine.

Related Spanish Recipes

If you enjoyed this dish, here are some related Spanish recipes that capture the essence of Andalusian cooking:

• Pisto Manchego: A Spanish ratatouille made with tomatoes, peppers, zucchini, and eggplant, often served with a fried egg.
• Salmorejo: A thick, creamy cold tomato soup from Córdoba, topped with hard-boiled egg and jamón.
• Garbanzos con Bacalao: Another popular chickpea stew, with salt cod and spinach, is more commonly found outside of Andalusia.
• Tortilla Española: The famous Spanish omelet made with potatoes and onions, perfect as a tapa or a light meal.

FAQ: Common Questions About Spanish Chickpea and Spinach Stew

Q: Can I use canned chickpeas instead of dried ones? A: Yes, canned chickpeas are a convenient option and work well in this recipe. Just be sure to rinse them thoroughly before use.

Q: What is the best way to serve this dish? A: Traditionally, it’s served as a tapa with crusty bread. However, it can also be enjoyed as a main dish, particularly if you add a fried egg on top.

Q: Can this dish be made ahead of time? A: Absolutely! In fact, like many stews, the flavors deepen and improve if allowed to sit for a few hours or even overnight.

Q: Is this recipe vegan? A: The base recipe is completely vegan. However, it can be adapted with a fried egg or chorizo for those who prefer.

Conclusion: A Dish that Captures the Flavor of Andalusia

Spanish Chickpea and Spinach Stew embodies Andalusia’s flavors and culinary traditions. Whether enjoyed as a tapa in a bustling Seville bar or as a hearty main course at home, it offers a taste of Spanish history and hospitality in every bite. Its simplicity, nutritional value, and adaptability make it a recipe worth trying and sharing. So grab a fork, and a slice of bread, and dive into this delicious piece of Andalusian culture.

4 Deliciously Easy Steps to Make Authentic Spanish Chickpea and Spinach Stew

The Spanish Chickpea and Spinach Stew, or "Espinacas con Garbanzos," is a dish deeply rooted in the culinary traditions of Seville and much of Andalusia. Unlike the chickpea and spinach stews known in other parts of Spain, which are typically more soupy, this version is a dry, flavorful, and hearty dish. It’s a recipe full of character, traditionally eaten with a fork rather than a spoon, reflecting its robust texture.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Appetizer, Main Course

Cuisine Mediterranean

Servings 4

Ingredients

  

• 1 tbsp Olive oil
• 1 Onion, chopped
• 2 Coves garlic, minced
• ½ tsp Smoked paprika
• ¼ tsp Cumin
• 1 (15 ounce) Can chickpeas, drained and rinsed
• ½ cup Fresh spinach, chopped
• Salt and pepper to taste
• ¼ cup chopped fresh cilantro for garnish Optional

Instructions

 

• Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until softened about 5 minutes. Stir in garlic, smoked paprika, and cumin. Cook for 30 seconds more.
• Combine ingredients: Add chickpeas to the pot. Bring to a simmer, then reduce heat and let simmer for 15-20 minutes, or until flavors have combined.
• Stir in spinach: Add spinach to the pot and cook until wilted about 2 minutes.
• Season and serve: Season with salt and pepper to taste. Garnish with cilantro, if desired. Serve hot with crusty bread.

Notes

More Tips:

• For a thicker stew, mash some of the chickpeas against the side of the pot.
• You can use dried chickpeas instead of canned, but they will need to be soaked and cooked beforehand.
• Add other vegetables like carrots or potatoes for a more hearty stew.

Optional: For a richer flavor, you can add a splash of white wine or a drizzle of sherry vinegar.

Keyword tapas