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Spinach with Chickpeas (Espinacas con Garbanzos)

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       Spinach with Chickpeas: Traditional tapa available in every bar in the South of Spain, though it's thypical in Lent and Easter Week.

Video recipe


For 4 servings

  • 1'3 lb spinach
  • 0'70 lb cooked chickpeas
  • 4 garlic cloves
  • 2 bread slices
  • 1 tbsp smoked paprika
  • 1 teasp cumin
  • extra virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 chili
  • Salt


  • wash the spinach, put them inside a pot, cover with water and cook for 10 minutes
  • Cover the bottom of another pot with about one-fourths of an inch of oil, add the peeled garlic cloves, the bread slices and brown them
  • When the bread and the garlic are browned, remove the pot from the heat
  • Add the garlic cloves to a mortar with some salt, 1 tbsp vinegar, the cumin and the chili. Then grind well.
  • Add the bread slices and grind well.
  • when the oil is not too hot, add the paprika
  • Add the grinded mixture and stir well
  • Add the spinach and cook again
  • Add the cooked chickpeas and cook then for 10 minutes
  • Fry some bread slices and brown it
  • Serve Spinach with Chickpeas decorating with the fried bread

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Smoked Pimenton Paprika

Organic Extra Virgin Olive Oil

VO Sherry Vinegar