Name: Espinacas con Garbanzos (Spanish Spinach and Chickpeas)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 tablespoons extra virgin olive oil; 3 cloves garlic (minced); 1/2 red onion (finely chopped); 1 teaspoon smoked paprika; ½ teaspoon ground cumin; ½ teaspoon ground coriander; 1 tablespoon tomato paste; 1 15-ounce can chickpeas (drained and rinsed); 10 ounces frozen spinach (thawed and squeezed dry); 1 1/4 cups vegetable broth (or water); 1 teaspoon sherry vinegar (or red wine vinegar); ¼ teaspoon ground black pepper; salt to taste; toasted almonds (chopped, optional for garnish)

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Enjoy a little Spanish flair in the kitchen by making Espinacas con Garbanzos (aka spinach and chickpeas) today! Made from aromatic spices, creamy chickpeas, and delicious greens, it’s packed with savory goodness and deeply satisfying. Vegan, vegetarian, and gluten-free!

A bowl of chickpeas with spinach, almonds, and herbs, served with a silver spoon.

One of the things I love about cooking is how flavors can transport you to different countries without ever leaving your kitchen! This time, we’re taking a culinary trip to Spain to eat one of their best vegetarian tapas — which also happens to be my favorite. So, if you’re looking for a quick weeknight dish that’s as nutrient-dense as it is tasty, this combo of spinach and chickpeas is worth a try. Happy eating!

A delightful bowl of spinach and chickpeas, sprinkled with chopped almonds and accompanied by a spoon, rests invitingly on a striped cloth.

Why You’ll Love This Easy Spanish Dish

It’s so simple to make.
It’s made with ingredients you might already have or can be easily bought at the nearest store.
The recipe comes together in just about 25 minutes. Perfect for busy weeknights!
Chickpeas are a great source of fiber and protein. They’re so filling that they can help lower your calorie intake!
The combination of bold spices, chickpeas, and spinach gives you an earthy, smoky, and slightly tangy dish.
It can be enjoyed as a light meal or as a side dish to other vegan or vegetarian mains.

A bowl of spinach and chickpeas tossed with almonds and seasoning, served with a metal spoon on a light surface.

What is Espinacas con Garbanzos?

Espinacas con Garbanzos is a flavorful stew that hails from Andalusia, Spain. It’s served in many Andalusian tapas bars, often in small terracotta dishes with bread for dipping. This traditional dish is quite popular with locals and tourists alike, offering a glimpse of the country’s rich culinary heritage.

A vibrant bowl of spinach and chickpeas mingles harmoniously with crunchy almonds, perfectly complemented by a fork garnish.

Ingredient Notes

Extra Virgin Olive Oil: Used to saute the aromatics and spices and adds a rich, peppery depth.

Garlic Cloves: Provides a savory, umami-filled foundation to the dish when sauteed.

Red Onion: Creates a flavorful base alongside the garlic when sauteed. If you do not have red onion, white or yellow will do the trick!

Smoked Paprika: Adds a rich smokiness to the spinach and chickpeas while giving it an authentically Spanish flair.

Ground Cumin: Imparts warmth and depth of flavor.

Ground Coriander: Provides a mildly citrus undertone that complements the other spices.

Tomato Paste: Gives the dish a natural tanginess and acidity, preventing it from feeling too heavy and adding a wonderful flavor.

Chickpeas: A foundational ingredient that adds a creamy, nutty texture while boosting nutrition content. Its Spanish-derived name is garbanzo beans.

Frozen Spinach: Adds color, texture, and flavor. It also retains more body and volume, unlike fresh spinach.

Vegetable Broth Or Water: Helps the dish from being too dry or thick.

Sherry Vinegar Or Red Wine Vinegar: Imparts a gentle acidity that balances the richness of the other ingredients.

Ground Black Pepper: Adds an extra layer of warmth.

Pinch of Salt: Enhances the overall flavor profile of the spinach and chickpeas.

Toasted Almonds: Optional, for garnish. You can simply pan-fry raw almonds in a hot skillet for a minute or two. This adds texture and flavor.

A bowl of chickpeas and vibrant spinach mixed with cooked greens and chopped almonds, a spoon resting inside.

How to Make Spinach and Chickpeas

Chopped red onions and garlic sauté in a black skillet with oil, soon to be joined by fresh spinach and hearty chickpeas.

Chopped red onions and garlic are sautéing in a pan with a heap of red spices, while fresh spinach wilts alongside tender chickpeas.

Chopped onions and garlic are sautéed in a black pan, browned and slightly caramelized, creating the perfect base for tender spinach and hearty chickpeas.

In a black pan, chopped onions and red paste are sautéed to perfection, enhanced with vibrant spinach and hearty chickpeas.

A black pan containing chickpeas and spinach in a rich red sauce, complemented by a blue spatula.

A savory blend of spinach and chickpeas simmering in a black pan, enveloped in a rich red sauce.

A delicious blend of spinach and chickpeas simmers in a skillet with a rich red sauce, creating the perfect harmony of flavors.

A skillet brimming with spinach and chickpeas rests on a textured surface, ready to delight your taste buds.

A bowl of tender chickpeas mingling with vibrant spinach and crunchy chopped almonds rests on a textured surface, accompanied by a striped cloth.

Heat olive oil in a large pan over medium heat. Sauté garlic and onion until softened, about 3 minutes.
Stir in smoked paprika, cumin, and coriander, cooking for 1 minute until fragrant.
Add tomato paste and cook for another minute, stirring often, until it deepens in color.
Pour in chickpeas and vegetable broth (or water), then let simmer for 5 minutes, stirring occasionally.
Mix in thawed, squeezed spinach and cook for 5 more minutes.
Season with vinegar, black pepper, and salt to taste.
For a garnish, toast chopped almonds in a dry skillet over high heat for 1-2 minutes until fragrant.
Enjoy!

A vibrant bowl of spinach and chickpea salad with crunchy almonds, elegantly placed on a striped cloth.

Serving Suggestions

Served in a bowl alongside traditional Spanish bread (like Pan de Barra and Mollete), sourdough, or naan.
Drizzled with either Mojo Verde or Mojo Rojo.
Paired with your favorite proteins.
Topped with shaved or crumbled cheese.
Served with a light citrus salad.
With a squeeze of lemon juice or grated lemon zest for brightness.
Paired with patatas bravas (flavored with salsa brava).
Topped with red pepper flakes for extra heat.
Served with roasted or grilled vegetables.
Drizzled with high-quality extra virgin olive oil before serving to give the dish a luxurious mouthfeel.
Served with basmati rice, couscous, bulgur, or quinoa.

A vibrant bowl of spinach and chickpeas, sprinkled with crunchy almonds, rests elegantly on a cloth napkin with a fork nestled inside.

Expert Tip

After cooking, let the spinach and chickpeas rest for about 15 minutes before serving. This will allow the chickpeas to fully absorb the flavors and the spices to develop fully, giving you a more cohesive-tasting dish.

A bowl of vibrant spinach and chickpeas mingles with crunchy almonds and aromatic spices. A spoon rests beside the bowl, inviting a taste.

Storing and Reheating Spanish Spinach and Chickpeas

Let the Espinacas con Garbanzos fully cool to room temperature before transferring it to an airtight container and storing it in the refrigerator. It’ll be good to eat for up to 4 days. You can also freeze it for up to 2 months inside a freezer-safe container.

You can reheat the dish on the stovetop or microwave, stirring occasionally to ensure even heating.