Espinacas con Garbanzos (Spinach with Chickpeas)

    20 min

    This recipe can be eaten as a side dish or as a light meal. It's great with a pork chop and some crusty bread. Its origins date back to North Africa and is one of the very popular choices of tapas in Seville's bars.

    392 people made this

    Serves: 4 

    • 1 tablespoon extra-virgin olive oil
    • 4 cloves garlic, minced
    • 1/2 onion, diced
    • 300g frozen spinach, thawed and drained well
    • 1 (400g) tin chickpeas, drained
    • 1/2 teaspoon cumin
    • 1/2 teaspoon salt

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat the olive oil in a frying pan over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, chickpeas, cumin and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.

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    Reviews in English (299)


    Very tasty - will definitely do it again  -  03 Oct 2011


    I cooked it for tapas style dinner party and everyone loved it, there is a lot of scope for tweaking the recipe one of my guests suggested less curry and adding fresh herbs. Very easy to prepare and I used fresh spinach instead of frozen.  -  11 Aug 2013


    This is nice as a side dish or part of a tapas spread. Also tasty as a sandwich filling the next day! Quick to make, healthy and nutritious, I will make this again  -  25 Oct 2012