Espinacas con Garbanzos – Spinach and Chickpeas

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Try our authentic Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) for an inexpensive, quick and easy Spanish appetiser or side-dish recipe

Espinacas con Garbanzos - Spinach and Chickpeas

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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Author: The Cook


  • 280 g cooked chickpeas , see notes
  • 900 g fresh spinach
  • 2 slices toast bread, crusts removed, cubed
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 head garlic, peeled, crushed or finely chopped
  • ¼ cup finely chopped parsley
  • salt and smoked paprika, to taste


  • Cook the spinach in water with a pinch of salt. Drain well and set aside.
  • Heat the olive oil in a frying pan and add the bread cubes. Stir-fry to a golden brown. Remove and set aside.
  • Using a mortar and pestle, crush the fried bread with two tablespoons of chickpeas to form a paste.(see notes)
  • Gently fry the peeled garlic and chopped onion until golden, then add a little smoked paprika (about ½ teaspoon ), followed by the bread and chickpea paste. Stir to combine. (see notes)
  • Add the drained spinach, parsley and the remaining chickpeas. Stir to combine.
  • Allow to cook gently for 15 minutes (check seasoning after 7 minutes and adjust to taste).
  • Serve warm as an appetiser or side dish.


At Step 3 - You can use 1 cup of chicken stock and put into a blender with the toasted bread cubes and 2 tablespoons chickpea. Blitz to a pasty liquid and continue with the recipe.
At Step 4 - ½ teaspoon ground cumin can be added with the paprika if desired.
If using Dried Chickpeas - Place chickpeas in a bowl and cover with cold water. Set aside overnight to soak. Drain chickpeas and place in a saucepan with 1 litre (4 cups) of water. Bring to the boil, then reduce to heat to low and simmer for 45 minutes or until cooked. Drain and set aside.
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