Sometimes can be hard to eat out as a vegan here in Spain, but it's not impossible and in recent years, the number of vegan or vegetarian restaurants has increased.
In Sevilla is easy to find Spanish spinach with chickpeas (espinacas con garbanzos in Spanish) in many traditional restaurants. Everybody loves it, even those who hate veggies, especially if you use finely chopped fresh spinach.
It's common to use a lot of oil to make this delicious dish, but I prefer this lighter version, it's healthier and tastes amazing too. You only need 6 ingredients to make spinach with chickpeas: extra virgin olive oil, garlic, sweet paprika, spinach, chickpeas and salt (optional).
You can use canned chickpeas, but they have preservatives and additives. I prefer to cook them in boiling water for one or two hours or until they’re soft. You should soak the chickpeas overnight, the longer you let it soak before cooking, the quicker they will cook.
Canned and frozen spinach is fine too, but fresh spinach is the best choice. You can use olive oil to cook the spinach instead of water, but I prefer my recipe. The result is a lower in calorie dish with a lot of flavor, so you won't miss the extra oil.
Use a high quality paprika, it will make the difference. I love "Pimentón de la Vera" (smoked Spanish sweet paprika), but you can also use hot paprika or any kind you like.
Many people add more spinach, so feel free to add more. Besides, it's not necessary to chop the spinach, but I think the dish looks and tastes better.
The recipe is ready in only 15 or 20 minutes (if you use cooked chickpeas, of course) and is super easy to make. I make it almost every week, it's one of my all time favorite chickpea recipes.
If you make this Spanish spinach with chickpeas recipe, please leave a comment or tag a picture #simpleveganblog on Instagram or any other social network. We love to see your pictures and comments, it makes us very happy!
📖 Recipe
Spanish Spinach with Chickpeas
Ingredients
- Extra virgin olive oil
- 1 head of garlic, 12 cloves
- 3 tablespoon sweet paprika
- 6 cups spinach
- ½ cup water
- 3 ½ cups cooked chickpeas
- Sea salt, optional
Instructions
- Cook the garlic (diced) in a saucepan with a little bit of extra virgin olive oil over medium heat until golden brown.
- Add the paprika, stir and add the spinach (finely chopped). Add the water and salt to taste (optional) and cook for about 5 minutes. You can use oil instead of water to cook the spinach.
- Add the cooked chickpeas, stir, add more oil if you want (you can add more paprika and salt too) and cook for 5 minutes more.
Nato says
Thanks for the recipe. Delicious. Made it a few times now.
Iosune says
Hi Nato! You're so welcome 🙂 So glad you liked it!
Kaye Elle says
Simple and tasty! I added turmeric (try to add it to any dish I can for health benefits). Will be saving this recipe
Iosune says
Hi Kaye! Thanks a lot 🙂 So glad you liked it
Robin Pettis says
I rate this recipe 5 stars. Extremely delicious savory flavor absolutely loved it!
Iosune says
Hi Robin! Thanks a lot 🙂 So glad you liked it!
Elee Bernd says
I like spinach and garbanzos, but was disappointed with this recipe. I added sea salt and other spices to jazz it up.
Iosune says
Hi Elee! I'm so sorry the recipe didn't work for you, but it's really flavorful and our readers love it as you can read in the comment 🙂 Did you use the same ingredients?
R says
substitute the paprika for a peperoncino and one small spoon of hot curry powder for a winter warmer - perfect 😉
Iosune says
Hi R! Sounds great 🙂
May says
Love it. I’ve just made it to eat later on but i’ve stolen a small bowlful and because my daughter had the feta cheese out I sprinkled some on top. DELICIOUS! ❤️❤️
Iosune says
Hi May! So glad you liked it 🙂 Have a beautiful day!
Dominique G says
One of my dad's favorite recipes was spinach and cannellini beans. I grew up eating this. It is a similar recipe. I made Spanish spinach with chickpeas tonight. Amazing what the addition of paprika does to the flavor. Thanks for sharing this!!!
Iosune says
Hi Dominique! You're so welcome 🙂 So glad you enjoyed it!
Josie says
Thanks so much for this recipe, it was really good and hearty (especially with some brown rice) 😋 Question though, I feel like I had to quite a bit of salt, would using stock or broth (chicken or vegetable), instead of water, be a way to get around that?
Iosune says
Hi Josie! You're so welcome 🙂 I think it should work, but I've never tried it.
Deanna S Broadwell says
I think I might have burned the paprika, as the dish turned out very bitter. I would like to give it another go, as I like all the ingredients, but In wondering if anyone has accidentally overcooked paprika, and if so, did it turn your dish bitter? I used good quality sweet Spanish paprika and baby spinach, so my ingredients should not have been the culprits.
Iosune says
Hi Deanna! Try to add the paprika in the last minute, that way you don't overcook it. Hope it helps!
Katie says
I loved this!! Quick, easy, healthy and yummy! How many calories is a serving though?
Iosune says
Hi Katie! Thanks a lot 🙂 I'm so glad you liked it. You can use this web to calculate the nutritional info: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Dallas says
Not just a super easy dish, but the flavor can be jazzed up or tamped down with garlic, paprika, salt, or other seasonings. I made it as part of a delicious tapas feast.
Jessica Livolsi says
Made this the lazy girl way and used garlic powder and canned chickpeas and its dang delicious. 🙌 my new go to.
Iosune says
Hi Jessica! So glad you enjoyed it 🙂
Sarah says
I made the recipe as is except I used avocado oil to cook the spinach because it is healthier (very high smoke point)....anyway, I found it a little blah. I'm a real garlic head, so I made sure to use the whole head. I like blah food sometimes anyway, but I wonder if sweet paprika is different than regular paprika? I used a little smoked paprika too. Thanks! I may try again if I can find something labeled 'sweet paprika'.
Iosune says
Hi Sarah! It's different, and this recipe is usually made with pimentón de la Vera, a sweet, smoked paprika we have in Spain 🙂
Home Ec Goddess says
I used frozen spinach and canned chickpeas and doubled the recipe for a pot luck... It was a hit!
Iosune says
Hi! So glad you guys enjoyed it 🙂
Helen says
I'm planning on making this too. Sounds delicious. Do you think black olives would be a good addition, or would it overpower the flavour?
Iosune says
Hi Helen! I wouldn't add black olives, but you could try... Hope you enjoy it!
Joao Silvestre says
Going to try it accompanied with roasted cauliflower
Iosune says
Hi Joao! Hope you like them 🙂
Web T says
Soaking chickpeas right now to make this dish tomorrow.
Iosune says
Hi! Hope you like it 🙂
barbara says
In Cordoba they make something similar to this and serve it as tapas. I kept ordering more! But as I recall, that dish was more like a puree than a hot salad. Do you happen to have a recipe for Cordoba-style chickpeas and spinach?
Iosune says
Hi Barbara! I'm so sorry, but I don't have other recipe for this. This is not a hot salad, is more like a stew 🙂