Spinach with Chickpeas

Name: Spinach with Chickpeas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 400g frozen chopped spinach; 3 tablespoons oil; 4 large garlic cloves; 1 level tablespoon tomato paste; 1 teaspoon sweet paprika; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/4 teaspoon chili; 1/4 teaspoon turmeric; 1/8 teaspoon grated nutmeg; 1/8 teaspoon ground cinnamon; 1 can of chickpeas with all the liquid (400g; or 250g cooked chickpeas and 150ml cooking water); 2 teaspoons vinegar (i used apple cider)

January 13, 2020

Quick Recipes Fasting Recipes Budget Recipes Spanish Vegetables

I revised the 2013 recipe after visiting Seville. Now it's almost what I ate there, except my version isn't as fatty, I reduced the amount of oil to a minimum.

Spinach with chickpeas is one of the most popular tapas served in Seville (the city with the most, best and oldest tapas bars). It's also called "Andalusian spinach". It has many advantages besides being tasty. It's vegetarian and can be prepared very quickly if you use frozen spinach and canned or pre-cooked chickpeas.

Ingredients

400g frozen chopped spinach
3 tablespoons oil
4 large garlic cloves
1 level tablespoon tomato paste
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon chili
1/4 teaspoon turmeric
1/8 teaspoon grated nutmeg
1/8 teaspoon ground cinnamon
1 can of chickpeas with all the liquid (400g; or 250g cooked chickpeas and 150ml cooking water)
2 teaspoons vinegar (I used apple cider)

Servings: 2 as main course or 4 tapas style
Calories: 350 cal / main course serving (14g protein; 18g fat; 23.5g carbs)

How to prepare spinach with chickpeas

Briefly sauté 2 crushed garlic cloves in the hot oil. Add the tomato paste and sauté for 1 more minute to caramelize.
Add all the spices and sauté for 1 minute, just until they dissolve in the fat.
Add the frozen spinach pieces and cover. Leave until the spinach is completely thawed, stirring a few times during this time.
Sprinkle with salt, grind black pepper and then add the chickpeas with all their liquid. Bring to a boil and simmer for 10 minutes. If it seems to reduce too quickly, you can cover it.
While it simmers, crush the remaining garlic with a little coarse salt and then add the vinegar. When the dish is ready, turn off the heat and add the garlic paste. Mix and taste for salt.
I think it's better reheated. Serve with a slice of baguette fried in oil or butter (for the tapas portion) or with a boiled/fried egg (as a main course).

Spinach with chickpeas in Seville

Spinach with Chickpeas

Ingredients

How to prepare spinach with chickpeas

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