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Spinach and Chickpeas

June 1, 2015

Jim had bought a lot of chickpeas for his falafal burger recipe. So I did some hunting and found a lot of great chickpea recipes to use the remainder in. This one reminded me of tapas you would get in Barcelona. I liked the blogger’s description of calling it “espinacas con garbanzos” as it has a better ring to it:) It’d be great to serve as an appetizer on bread or just as a side without.

Another forgotten picture until the last bite!

Another forgotten picture until the last bite!

Difficulty: Easy
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Yield: 3-4 side servings, or 8ish individual appetizers
Taste: Good


3 tablespoon olive oil
1/2 pound (8 oz) spinach, washed
A hefty 1/2-inch slice from a country loaf or about 1 slices from sandwich loaf bread, crusts removed and cut inset small cubes
2 garlic cloves, thinly sliced
1/4 teaspoon ground cumin
Pinch of red pepper flakes
1 tablespoons red wine vinegar
one 15-ounce cans of chickpeas, drained and rinsed
1/2 cup (4 ounces) tomato sauce
1/4 teaspoon smoked paprika (or regular if you can’t find smoked)
Salt and freshly ground black pepper
Lemon juice, to taste

Optional: sliced bread or crackers for serving mixture on top of.


1) Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt and stir well. Remove when the leaves are just tender, drain in a colander and set aside.

2) Heat 1 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining 1/2 tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.

3) Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.

4) If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top, or on fried bread toasts (as the Spanish do).

Source: Smitten Kitchen

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