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a large clay dish of Spanish spinach and chickpeas

Spanish Spinach and Chickpeas | Super Easy | VEGAN Recipe

Byron
Spanish spinach and chickpeas (called ‘espinacas con garbanzos’ in Spanish) is hands-down one of our favorite recipes. It’s vegan, easy to make, can be whipped up in around 40 minutes, and can be made with a few simple pantry staples and some frozen spinach.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner, healthy, Main Course, stew, vegan, vegetarian
Cuisine Mediterranean, Spain
Servings 4 main
Calories 240 kcal

Equipment

  • Large pot with lid (for making homemade veggie stock)
  • 12 inch skillet
  • Mortar and pestle
  • Sieve or mesh strainer
  • Clay pot (Cazuela)
  • Ladle

Ingredients

  • Extra virgin olive oil
  • 4 garlic cloves peeled, left whole
  • 1 large onion diced fine
  • 10.5 oz 500g Cooked Chickpeas (canned is fine)
  • 10.5 oz 500g frozen spinach (thawed and excess liquid drained)
  • 1 tsp Ground Cumin
  • 1 tsp smoked paprika we ❤️ Spanish La Vera smoked paprika
  • ½ tsp Garlic powder
  • 1 tsp Cayenne pepper or chili flakes
  • 125 ml/ 4.2 fl. oz. of tomato paste
  • 60 ml/ 2 fl. oz. of Jerez Sherry Vinegar or apple cider
  • 1-2 cups of vegetable stock homemade or store-bought Vegetable Broth (Organic, Low Sodium
  • Salt and Cracked black pepper to taste
  • Handful of fresh parsley for garnish

For the homemade veggie broth (optional if not using store-bought stock)

  • 3 cups water
  • Veg ends and skins from the veg listed above
  • 1 carrot
  • ½ onion
  • 1 bay leaf
  • Small handful of fresh parsley stalks and all
  • 10 whole black peppercorns
  • A small bundle of fresh herbs rosemary/thyme etc optional

Instructions
 

Step 1 - Prepare the veggie stock

  • If using canned chickpeas, rinse and drain. Set aside for use later.
    10.5 oz 500g Cooked Chickpeas (canned is fine)
  • If using frozen spinach, thaw using some warm water or defrost in the microwave
    10.5 oz 500g frozen spinach (thawed and excess liquid drained)
  • Prep your veg ingredients and measure out all the herbs, spices, and seasoning.
  • Add the veg ends and skins from the garlic and onion to a large pot and add 3-4 cups of water.
    Veg ends and skins from the veg listed above, 3 cups water
  • Add 1 tsp salt and bring to a boil.
    Salt and Cracked black pepper
  • Add the bay leaf, peppercorns, and fresh parsley. Reduce heat to a simmer and leave until needed.
    ½ onion, 1 bay leaf, Small handful of fresh parsley, 10 whole black peppercorns, A small bundle of fresh herbs rosemary/thyme etc, 1 carrot

Step 2 - Prepare sauce

  • Heat the oil in a large pan, add the whole garlic cloves and cook in the oil until the garlic starts to brown (around 2 minutes). Then remove the garlic from the heat and turn off the heat (keep the oil in the pan).
    Extra virgin olive oil, 4 garlic cloves
  • Add the browned garlic and a small handful of chopped fresh parsley to a mortar, season with salt and pepper, and add a splash of olive oil.
    Handful of fresh parsley
  • Grind for a minute or two until you have a paste. Set aside for use later.
  • In the same pan used to brown the garlic add the diced onion and saute on medium heat for 5 minutes or until browned.
    1 large onion
  • Reduce heat to low and add 1 tsp ground cumin and 1 (heaped) tsp of smoked paprika. Stir through with the onion.
    1 tsp Ground Cumin, 1 tsp smoked paprika
  • Once the spices and onion are combined and fragrant, add the tomato paste and then the garlic and parsley paste made earlier.
    125 ml/ 4.2 fl. oz. of tomato paste
  • Give everything a good stir, add seasoning to taste, and add the sherry vinegar. If using add the cayenne pepper or chili flakes for some extra heat.
    ½ tsp Garlic powder, 1 tsp Cayenne pepper, 60 ml/ 2 fl. oz. of Jerez Sherry Vinegar
  • Stir through and leave to simmer for 2-3 minutes.

Step 3 - Add veggie stock and chickpeas

  • Add 2 ladles of warmed veggie stock and the rinsed chickpeas. Stir chickpeas into the sauce and top up with more veggie stock if required (you should have plenty of liquid).
    1-2 cups of vegetable stock
  • Leave to simmer away on medium heat for 10 minutes (for firm chickpeas) or 15 minutes (for soft chickpeas).
  • Use a potato masher to mash around ⅓ of the chickpeas (I just mash the center part). Alternatively, use some breadcrumbs or ground almonds to thicken the sauce.

Step 4 - Add spinach

  • Add another ladle or two of the veggie stock then add the thawed spinach (use fresh leaves if you like). Stir through and leave to simmer away for 5 minutes.
  • To serve, ladle into a small earthenware bowl and serve with lots of fresh bread.

Video

Notes

Cooking Tips and FAQs

Why brown the garlic in oil?
This may seem like a long-winded step, but it really helps to infuse the oil with a subtle garlic flavor. The garlic is then minced in a mortar and pestle with a little fresh parsley, salt, and olive oil. The result is a paste that is rich and flavorful, helping to elevate this dish. 
Do I need to make the garlic and parsley paste?
Honestly, nope. While it adds a layer of flavor, if you’re short on time, opt for mincing the garlic and adding it just after the onion is browned. This is a method you’ll find in Andaluz renditions of spinach and chickpeas. 
How to thicken the sauce
There are a few easy methods. First, simply mash some of the chickpeas right before you add the spinach. This helps thicken the sauce. Another popular method is to use some breadcrumbs or ground almonds. 
Do I need to rinse the chickpeas before using them?
We do, but you can ship the step. The chickpeas will be covered in a brine that may not be the flavor you like, so test it first. 
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