Espinacas con Garbanzos: A Flavorful and Healthy Spanish Classic

Espinacas con Garbanzos, or Spinach with Chickpeas, is a beloved and traditional Spanish dish, particularly popular in Andalusia. It’s a simple yet incredibly flavorful stew that combines the earthy taste of spinach with the nutty texture of chickpeas, all simmered in a fragrant blend of spices and aromatics. This dish is naturally vegan and gluten-free, making it a great option for those with dietary restrictions. It’s also packed with nutrients, offering a good source of vitamins, minerals, and fiber. This recipe will guide you through creating this delicious and satisfying dish in your own kitchen.

## Why You’ll Love This Recipe

* **Healthy and Nutritious:** Packed with vitamins, minerals, and fiber from the spinach and chickpeas.
* **Vegan and Gluten-Free:** Suitable for a wide range of dietary needs.
* **Easy to Make:** Requires simple ingredients and straightforward cooking techniques.
* **Flavorful:** The combination of spices and aromatics creates a rich and satisfying taste.
* **Versatile:** Can be served as a main course, side dish, or tapa.

## Ingredients

* **Spinach:** 1 pound fresh spinach, thoroughly washed (or 10 ounces frozen spinach, thawed and squeezed dry).
* **Chickpeas:** 1 15-ounce can chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas).
* **Onion:** 1 medium yellow onion, finely chopped.
* **Garlic:** 3-4 cloves garlic, minced.
* **Tomato:** 1 large ripe tomato, finely chopped (or 1/2 cup crushed tomatoes).
* **Olive Oil:** 3-4 tablespoons extra virgin olive oil.
* **Smoked Paprika:** 1 teaspoon (pimentón de la Vera).
* **Cumin:** 1/2 teaspoon ground cumin.
* **Turmeric:** 1/4 teaspoon ground turmeric (optional, for color and added health benefits).
* **Red Pepper Flakes:** Pinch of red pepper flakes (optional, for a touch of heat).
* **Vegetable Broth:** 1 cup vegetable broth (or water).
* **Sherry Vinegar:** 1-2 tablespoons sherry vinegar (or red wine vinegar).
* **Salt:** To taste.
* **Black Pepper:** To taste.
* **Optional Garnishes:** Chopped parsley, toasted pine nuts, hard-boiled egg (for non-vegan versions).

## Equipment

* Large skillet or pot.
* Cutting board.
* Knife.
* Garlic press (optional).
* Measuring spoons and cups.

## Instructions

### 1. Prepare the Ingredients

* **Spinach:** If using fresh spinach, wash it thoroughly to remove any dirt or grit. You can leave the leaves whole or roughly chop them, depending on your preference. If using frozen spinach, thaw it completely and squeeze out any excess water. This step is crucial to prevent a watery stew.
* **Chickpeas:** Drain and rinse the canned chickpeas under cold water. This removes excess starch and helps them retain their shape during cooking. If using dried chickpeas, soak them overnight and cook until tender before starting the recipe. The cooking time for dried chickpeas can vary, so check them frequently.
* **Onion and Garlic:** Finely chop the onion and mince the garlic. Uniformly sized pieces will ensure even cooking and prevent any burnt bits.
* **Tomato:** Chop the tomato into small dice. Using a ripe tomato will enhance the flavor of the stew. Alternatively, you can use crushed tomatoes for a smoother texture.

### 2. Sauté the Aromatics

* Heat the olive oil in a large skillet or pot over medium heat. Ensure the pot is large enough to accommodate all the ingredients.
* Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can turn bitter.

### 3. Add the Spices and Tomato

* Stir in the smoked paprika, cumin, turmeric (if using), and red pepper flakes (if using). Cook for 30 seconds to 1 minute, until the spices become fragrant. This process, known as “blooming” the spices, helps to release their flavors and aromas.
* Add the chopped tomato (or crushed tomatoes) and cook for 5-7 minutes, stirring occasionally, until the tomato begins to break down and form a sauce. The tomato will add moisture and acidity to the stew.

### 4. Add the Spinach and Chickpeas

* Add the spinach and chickpeas to the pot. Stir well to combine with the tomato sauce and spices.
* If using fresh spinach, it will wilt down considerably as it cooks. If using frozen spinach, ensure it is evenly distributed throughout the stew.

### 5. Simmer the Stew

* Pour in the vegetable broth (or water). Bring the mixture to a simmer.
* Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the spinach is tender and the flavors have melded together. Simmering allows the flavors to develop and create a more cohesive dish.
* Stir occasionally to prevent sticking.

### 6. Season and Finish

* Stir in the sherry vinegar (or red wine vinegar). This will add a touch of acidity and brightness to the stew.
* Season with salt and black pepper to taste. Remember to start with a small amount and adjust as needed.
* Taste and adjust the seasonings as necessary. You may need to add more salt, pepper, or vinegar to achieve the desired flavor balance.

### 7. Serve and Garnish

* Serve the Espinacas con Garbanzos hot. Garnish with chopped parsley, toasted pine nuts, or a hard-boiled egg (if not vegan). These garnishes will add visual appeal and enhance the flavor of the dish.
* This dish can be served as a main course, side dish, or tapa. It pairs well with crusty bread for soaking up the delicious sauce.

## Tips for the Best Espinacas con Garbanzos

* **Use High-Quality Olive Oil:** Extra virgin olive oil is essential for adding flavor and richness to the dish.
* **Don’t Overcook the Spinach:** Overcooked spinach can become bitter and mushy. Cook it just until it wilts and becomes tender.
* **Adjust the Spices to Your Preference:** Feel free to adjust the amount of spices to suit your taste. If you prefer a spicier dish, add more red pepper flakes. If you prefer a milder dish, reduce the amount of smoked paprika.
* **Use Fresh Ingredients:** Fresh ingredients will always yield the best flavor. If possible, use fresh spinach, tomatoes, and herbs.
* **Simmer for a Longer Time:** Simmering the stew for a longer time will allow the flavors to meld together and create a more complex and satisfying dish. You can simmer it for up to an hour, if desired.
* **Make it Ahead of Time:** Espinacas con Garbanzos tastes even better the next day, as the flavors have had time to develop. You can make it ahead of time and reheat it before serving.
* **Add a Touch of Sweetness:** Some people like to add a pinch of sugar or a drizzle of honey to balance the acidity of the tomatoes and vinegar.
* **Use Homemade Vegetable Broth:** Homemade vegetable broth will add more flavor to the stew than store-bought broth. If you have the time, consider making your own.
* **Experiment with Other Vegetables:** You can add other vegetables to the stew, such as carrots, potatoes, or bell peppers. Just be sure to adjust the cooking time accordingly.
* **Serve with a Side of Bread:** Crusty bread is the perfect accompaniment to Espinacas con Garbanzos, as it’s great for soaking up the delicious sauce.

## Variations

* **Espinacas con Garbanzos y Huevo:** Add a poached or fried egg on top for a richer and more satisfying meal. This is a classic variation.
* **Espinacas con Garbanzos y Chorizo:** For a non-vegetarian version, add chorizo for a smoky and spicy flavor. Cook the chorizo before adding the onion and garlic.
* **Espinacas con Garbanzos y Bacalao:** Salt cod (bacalao) is another popular addition. Soak the bacalao overnight to remove the excess salt before adding it to the stew.
* **Espinacas con Garbanzos y Arroz:** Serve the stew over a bed of rice for a heartier meal.
* **Espinacas con Garbanzos y Almendras:** Add toasted slivered almonds for added crunch and flavor.

## Serving Suggestions

* **Tapas:** Serve Espinacas con Garbanzos as a tapa with crusty bread and a glass of sherry.
* **Side Dish:** Serve it as a side dish alongside grilled fish, chicken, or pork.
* **Main Course:** Serve it as a main course with a side salad and bread.
* **Lunch:** Pack it for lunch in a thermos or container.

## Storage

* **Refrigerator:** Store leftover Espinacas con Garbanzos in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** Freeze leftover Espinacas con Garbanzos in an airtight container for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

## Reheating

* **Stovetop:** Reheat Espinacas con Garbanzos in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat Espinacas con Garbanzos in the microwave, stirring occasionally, until heated through.

## Nutritional Information (Approximate)

(Per serving, based on the recipe above. This is an estimate and can vary depending on the specific ingredients and portion sizes.)

* Calories: 250-300
* Protein: 10-12g
* Fat: 12-15g
* Carbohydrates: 30-35g
* Fiber: 10-12g

## Conclusion

Espinacas con Garbanzos is a delicious, healthy, and easy-to-make Spanish dish that is perfect for any occasion. Whether you are looking for a quick weeknight meal, a flavorful side dish, or a vegetarian option, this recipe is sure to please. So gather your ingredients, follow the instructions, and enjoy this classic Spanish stew!

## Recipe Card

**Espinacas con Garbanzos (Spinach with Chickpeas)**

A classic Spanish stew made with spinach, chickpeas, and a flavorful blend of spices.

**Prep Time:** 15 minutes
**Cook Time:** 30 minutes
**Total Time:** 45 minutes
**Servings:** 4-6

**Ingredients:**

* 1 pound fresh spinach, washed (or 10 ounces frozen spinach, thawed and squeezed dry)
* 1 15-ounce can chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
* 1 medium yellow onion, finely chopped
* 3-4 cloves garlic, minced
* 1 large ripe tomato, finely chopped (or 1/2 cup crushed tomatoes)
* 3-4 tablespoons extra virgin olive oil
* 1 teaspoon smoked paprika (pimentón de la Vera)
* 1/2 teaspoon ground cumin
* 1/4 teaspoon ground turmeric (optional)
* Pinch of red pepper flakes (optional)
* 1 cup vegetable broth (or water)
* 1-2 tablespoons sherry vinegar (or red wine vinegar)
* Salt to taste
* Black pepper to taste
* Optional garnishes: chopped parsley, toasted pine nuts, hard-boiled egg (for non-vegan versions)

**Instructions:**

1. **Prepare the Ingredients:** Wash and chop the spinach. Drain and rinse the chickpeas. Chop the onion, mince the garlic, and chop the tomato.
2. **Sauté the Aromatics:** Heat the olive oil in a large skillet or pot over medium heat. Add the onion and sauté until softened, about 5-7 minutes. Add the garlic and cook until fragrant, about 1 minute.
3. **Add the Spices and Tomato:** Stir in the smoked paprika, cumin, turmeric (if using), and red pepper flakes (if using). Cook for 30 seconds to 1 minute. Add the tomato and cook until it begins to break down, about 5-7 minutes.
4. **Add the Spinach and Chickpeas:** Add the spinach and chickpeas to the pot. Stir well to combine.
5. **Simmer the Stew:** Pour in the vegetable broth (or water). Bring to a simmer, reduce heat, cover, and simmer for 15-20 minutes, or until the spinach is tender.
6. **Season and Finish:** Stir in the sherry vinegar (or red wine vinegar). Season with salt and black pepper to taste. Adjust seasonings as needed.
7. **Serve and Garnish:** Serve hot, garnished with chopped parsley, toasted pine nuts, or a hard-boiled egg (if not vegan).

**Notes:**

* Use high-quality olive oil for the best flavor.
* Adjust the spices to your preference.
* Make it ahead of time for even better flavor.

Enjoy your delicious Espinacas con Garbanzos!