Espinacas con Garbanzos (Sevillian Spinach and Chickpeas)
Why this recipe works
- Layered savoury flavour: Garlic, cumin and sweet paprika are warmed before simmering, giving the chickpeas a deeper, more rounded flavour.
- Dairy-free body: Toasted bread blended with garlic thickens the sauce naturally, creating a rich texture without cream or butter.
- Good for leftovers: The stew keeps well and reheats gently with a splash of water, making it practical for make-ahead lunches.
Get the most out of this recipe
Authenticity notes
- Sevillian style: This dish is closely associated with Seville, where spinach and chickpeas are commonly served as a warm tapa.
- Bread-thickened sauce: Using toasted bread as a thickener is central to the character of the dish, giving the sauce substance and a rustic finish.
Ingredient notes
- Use sweet paprika: Sweet paprika gives warmth and colour without adding chilli heat; keep it over gentle heat so it does not turn bitter.
- Day-old bread works well: Slightly stale white bread toasts evenly and blends into a smoother paste, helping the sauce thicken properly.
- Add spinach gradually: Stir the spinach in by handfuls so it wilts evenly and mixes cleanly through the chickpeas.
Texture tips
- For a thicker stew: Let the chickpeas simmer gently until the sauce clings to them, stirring often once the bread paste has been added.
- For a looser sauce: Add a splash of water near the end and stir until the sauce relaxes to your preferred consistency.
- Blend thoroughly: A fully smooth bread and garlic paste gives the stew a more even texture and prevents noticeable pieces of bread in the sauce.
Make-ahead tips
- Make ahead: The stew can be cooked in advance and refrigerated once cool; the flavour remains well balanced after resting.
- Reheat gently: Warm it in a saucepan over low to medium heat with a splash of water, stirring often as the sauce loosens.
- Freeze in portions: Freeze cooled portions in sealed containers, then defrost overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- Peel and thinly slice the garlic. Tear the white bread into small pieces. Drain the chickpeas and rinse briefly.
- Heat 2 tbsp of the olive oil in a frying pan over a medium heat. Add the bread and cook for 3 to 5 minutes, turning, until golden and crisp. Add the garlic and cook for 30 to 60 seconds until fragrant.
- Tip the bread and garlic into a blender and add 150 ml water. Blend to a thick, smooth paste, scraping down as needed. Set aside.
- Warm the remaining 1 tbsp olive oil in a saucepan over a medium-low heat. Stir in the ground cumin and sweet paprika for 20 to 30 seconds, just until aromatic. Immediately add the chickpeas and 250 ml water, then stir in the bread paste.
- Bring to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until the sauce thickens and coats the chickpeas. Add the spinach in handfuls, letting it wilt before adding more. Simmer for 2 to 3 minutes until the spinach is tender and the stew is glossy.
- Taste and adjust the consistency with a splash of water if you want it looser. Serve warm, finishing with a small drizzle of olive oil from the measured amount if you like. Let it sit for 2 minutes before serving so the sauce settles.
Recipe notes
Tips
- Keep the heat low when you add the sweet paprika so it does not catch and turn bitter.
- If your blender struggles, add an extra splash of water to the bread and garlic and blend again until smooth.
- For best texture, simmer gently and stir often once the bread paste is in, as it can stick as it thickens.
Substitutions
- Replace white bread with country bread for a slightly nuttier, more robust thickener.
- Replace spinach with baby spinach for a softer, quicker-cooking finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat gently in a saucepan with a splash of water, stirring often, until piping hot; the sauce will thicken as it stands. Freeze in portions for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 35min (30min active)
- Difficulty: Easy
- Cuisine: Spanish
-
Allergens:
Gluten Wheat
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