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!
Love it? Leave a rating!
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.
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 🙂
patricia gaywood says
lovel dish just made it for lunch we live in Spain also been here 14.5 years
Iosune says
Hi Patricia! So glad you liked it 🙂 Hope you enjoy our country!
Jayneyw says
The amount of garlic and paprika sounded too much, but I gave it a go and it was perfect! I added some diced sweet potato as I had one that needed using up and I used smoked paprika. Delicious and very simple and quick, thank you.
Iosune says
Hi Jayneyw! So glad you enjoyed it 🙂 We use tons of garlic here in Spain, we love it!
Roni says
So tasty! I'm an Israeli so I know about hummus, but never had it this way! Gracias!
Iosune says
Hi Roni! So glad you liked it 🙂
Rayman says
I know this was meant to be vegan but I went a little light on the garlic and this is an awesome side dish with salmon and broccoli florets.
Iosune says
Hi Rayman! We usually eat it as a main dish here in Spain, even non-vegans 🙂 Hope you liked it!
Daniela says
It was so freaking yummy. Loved how easy it was.
Iosune says
Hi Daniela! Thanks a lot 🙂 I'm happy to hear that!
Andrew says
Delicious recipe, easy to make and healthy! Winner on all counts. I like the paprika and I also have made this with curry instead. Both were great, though the curry is very potent and the smell does linger in a house for a while.
Iosune says
Hi Andrew! Thanks a lot 🙂 So glad you enjoyed it!
Michele says
Pretty yummy! I can never make things exactly as I read them though. I drasticly reduced the garlic and paprika and used warrigal greens and kale instead of the spinach. It has made a wonderfully satisfying lunch. Thank you for sharing.
Iosune says
Hi Michele! Me neither 🙂 You're so welcome!
joe says
Made it, loved it, and devoured it. Thanks.
Is this eaten with bread cos locally we have a similar recipe which we eat with bread.
Iosune says
Hi Joe! Thank YOU 🙂 Yes, we always serve this with bread 😉
L haller says
If using canned chickpeas do you recommend boiling to soften them a bit more or is that method just for raw chickpeas?
Iosune says
Hi! You don't need to boil them if you used canned chickpeas 🙂
Natalie Brunt says
Can you make this ahead of time and reheat? Having a Spanish themed party next week and want to do as much in advance as possible. Thank you x
Iosune says
Hi Natalie! Yes, you can. Just add more water or oil if needed 🙂