How to make chickpeas with spinach and eggs

Step 1 – Prepare the sofrito sauce

• On medium heat, fry the sliced onion and garlic and a little olive oil in a pan until it becomes golden. This should take around 5 minutes.
• Increase the heat of the pan to high and with the pan hot, add the spinach and grated bread (or breadcrumbs) to the mixture and a little more oil. Mix well, you should see it start to thicken. Cook for around 5 minutes.
• Next, reduce the heat to medium and add the ketchup, apple cider vinegar and mix well. 
• Stir thoroughly until you have a paste, then add the tinned tomatoes. Leave to simmer on a medium heat for 5 minutes.

Step 2 – Add the spices and chickpeas

• Add the spices and chickpeas with a splash more oil (optional) and stir through. Allow to simmer for at least 5 minutes on medium heat. 

• Note: Simmering for 15-20 minutes is recommended as it will allow the chickpeas to soften and absorb more flavors. 

Step 3 – Add eggs and serve

• Crack 4 eggs on top and cover the pan with a lid. Cook until the eggs become opaque and white in color, this should take around 4-5 minutes on medium heat. 
• Finally, check the flavoring and season with some cracked black pepper and salt if you like. 
• For a little color, add a pinch of sweet, hot, or smoked paprika over the eggs, and serve!

Pro tips and cooking options

• Don’t skip the bread step (unless you want it gluten free)
  Frying breadcrumbs and blending it into the sauce is a traditional Andalusian technique that gives the dish its signature texture and depth. If you want a gluten-free option, mash some chickpeas to thicken the sauce.
• Mash some chickpeas for a thicker sauce
  Use the back of a spoon to mash a handful of chickpeas while cooking. This naturally thickens the sauce, and you can adjust the consistency this way to your taste.
• Use good-quality smoked paprika
  Spanish paprika (pimentón) adds a deep, smoky flavor that defines the dish — other substitutes usually won’t have the same impact.
• Simmer the chickpeas and sauce for longer if you can
  Even 10 minutes extra will deepen the flavor and improve the texture.
• Add extra vinegar at the end
  A small splash of sherry vinegar brightens the whole dish and balances the richness. Just taste it before adding, and obviously it will depend on your taste buds. I often find I like a little extra though. 
• Taste before serving
  Chickpeas absorb salt as they cook, so always adjust seasoning right at the end.

How to serve chickpeas with spinach and eggs

This dish is incredibly versatile and can be served in a few different ways:

• With crusty bread (traditional)
  Perfect for soaking up the rich, garlicky sauce. But, choosing your favorite bread for mopping it up is fine too. 
• As a tapas dish
  Serve smaller portions as part of a tapas spread, ideally in cute little individual bowls after cooking. You can even use quail eggs instead of chicken eggs, just reduce the cooking time for the eggs to around 2 minutes, or until cooked to your liking.
• Over rice or grains
  A great option if you want to stretch the dish further and don’t want serve it with bread. I often serve it over rice for dinner but use your favorite grain.
• With sliced avocado
  My latest addition to this dish has been slicing avocado and layering it on the top at the very end. If you do this, add the avocado once you’ve plated the meal.
• With different herbs
  Parsley is by far the most commonly used herb with this dish, and in Spain in general. If you don’t like parsley or just want to mix it up a bit, try adding fresh cilantro (corriander) or your favorite herb as a garnish. 

Variations and substitutions

• Vegan version
  Simply skip the eggs — the vegan recipe is actually the traditional version of the dish.
• Spicy version
  Add chili flakes or extra cayenne pepper for more heat.
• Meat version
  For a non-vegetarian twist, add sliced Spanish chorizo for a smoky, meaty flavor. If you can’t source Spanish chorizo, choose a flavorful alternative.

Storage and meal prep tips

• Fridge: Store leftovers in an airtight container for up to 3–4 days.
• Freezer: Freeze without the eggs for up to 2 months. Add freshly eggs when reheating.
• Reheating: Warm gently on the stovetop with a splash of water or stock to loosen the sauce or heat in the microwave.

As with so many dishes, this tastes even better the next day as the flavors continue to develop, just make the eggs fresh before serving.

Why this recipe works

This dish uses a few simple techniques that make a big difference:

• Bread thickens the sauce naturally
  A traditional method from southern Spain that creates a rich, velvety texture.
• Smoked paprika builds depth
  Adds warmth and complexity without needing long cooking times.
• Chickpeas absorb flavor as they simmer
  Gives the dish a rich, well-rounded taste.
• Vinegar balances the richness
  The vinegar brightens everything and prevents the dish from feeling too heavy.

About this authentic Spanish recipe

Variations of Spinach with Chickpeas recipes can be found in the Andalusia region. You’ll find them lovingly served, with great care and dedication on display for such a humble dish. 

The best thing about spinach with chickpeas is it’s super easy to make and can easily be made with a few pantry staples. It’s great as a main meal when served with some fresh bread or other grain to soak up the juices, or serve as a tasty tapas (see suggestions above). Of course, with a few eggs on top, this classic Spanish recipe becomes the perfect breakfast or brunch recipe. 

Check out this authentic vegan spinach with chickpeas recipe which is its more famous cousin and found made around Spain.

Easy-to-find ingredients

There’s nothing better than recipes that use easy-to-find and budget-friendly ingredients to make a delicious and hearty meal, and this Chickpeas with Spinach recipe ticks all the boxes. It’s easy to make, and all the veg and beans you need to make this recipe can be purchased tinned or frozen. 

Frozen Spinach

Frozen spinach is a fantastic ingredient that loses little nutritional value when frozen. It’s often considerably cheaper than fresh spinach and only requires thawing and straining in some fresh warm water for a few minutes before use. Another bulk vegetarian recipe that uses frozen spinach is creamy artichoke casserole with spinach and lentils. 

Canned tomatoes

They are cheap, easy to find, and probably already hiding in the back of the pantry somewhere — canned or jarred tomatoes are a cheap ingredient that is perfect for this recipe. The authentic Spinach and chickpeas recipe does not use tomatoes, but for this recipe, we find adding a can of tomatoes really works well. 

If you prefer to use fresh tomatoes, find ripe tomatoes and remove the skin (or grate them). Keep as much of the juice as possible as this will help add layers of flavor to the dish.

Canned chickpeas

Chickpeas are typically available in dried or canned (or jarred) form. They’re cheap and an excellent ingredient for bulking up recipes. Chickpeas are packed with carbohydrates that slowly release energy after eating them. This makes them very filling and healthy for your gut too. Win-win! You might also like this chickpea and spinach soup with smoked paprika. 

Nutrition facts for a 1-cup serving of cooked chickpeas: 

• 269 calories.
• 14 grams of protein.
• 4 grams of fat.
• 12 grams of dietary fiber.
• 80 milligrams (mg) of calcium.
• 4.74 mg of iron.
• 78.7 mg of magnesium.

We used canned chickpeas for this recipe, simply for convenience as they require no preparation before cooking. Dried chickpeas require cooking and some preparation before being used in recipes.

Dried chickpeas preparation instructions:

If you’re using dried chickpeas, then allow some extra time to prepare the dried chickpeas. 

• First, soak the dried chickpeas in some clean fresh water overnight. The chickpeas will expand around twice their size so add at least double the amount of water to the chickpeas in a large bowl. 
• Next, drain them from the water and add them to a pan with some fresh water. 
• Cook them in the pan for around 2 hours for them to soften up. Alternatively, use a slow cooker or pressure cooker to prepare your chickpeas.

Nutrition facts

 Watch step-by-step recipe video

If you’re looking for this recipe’s video and many other great recipe ideas, why not check out our Spanish Radish YouTube Channel? We’ve got everything from quick and easy tapas recipes, delicious main meals, and incredible Spanish dessert options too.

How long does chickpeas with spinach and eggs take to make? 

• Prep time: 10 minutes
• Cook time: 30-45 minutes
• Total time: 55 minutes. 

Is this recipe healthy? 

This recipe is considered healthy, although it is a little high in fat, with a 180g serving containing 32% of your recommended daily intake of fats. People who are watching their cholesterol levels should also consume in moderation. It is fatty due to the oil. Extra virgin olive oil is nutritious if you can use this and has many health benefits. 

Where does Spinach and chickpeas originate?

Andalusia, Spain. Spinach and chickpeas, or ‘Espinacas con garbanzos’ in Spanish, is a super popular tapas recipe throughout the Andalusia region.