Sometimes can be hard to eat out as a vegan here in Spain, but it's not impossible and in recent years, the number of vegan or vegetarian restaurants has increased.
In Sevilla is easy to find Spanish spinach with chickpeas (espinacas con garbanzos in Spanish) in many traditional restaurants. Everybody loves it, even those who hate veggies, especially if you use finely chopped fresh spinach.
It's common to use a lot of oil to make this delicious dish, but I prefer this lighter version, it's healthier and tastes amazing too. You only need 6 ingredients to make spinach with chickpeas: extra virgin olive oil, garlic, sweet paprika, spinach, chickpeas and salt (optional).
You can use canned chickpeas, but they have preservatives and additives. I prefer to cook them in boiling water for one or two hours or until they’re soft. You should soak the chickpeas overnight, the longer you let it soak before cooking, the quicker they will cook.
Canned and frozen spinach is fine too, but fresh spinach is the best choice. You can use olive oil to cook the spinach instead of water, but I prefer my recipe. The result is a lower in calorie dish with a lot of flavor, so you won't miss the extra oil.
Use a high quality paprika, it will make the difference. I love "Pimentón de la Vera" (smoked Spanish sweet paprika), but you can also use hot paprika or any kind you like.
Many people add more spinach, so feel free to add more. Besides, it's not necessary to chop the spinach, but I think the dish looks and tastes better.
The recipe is ready in only 15 or 20 minutes (if you use cooked chickpeas, of course) and is super easy to make. I make it almost every week, it's one of my all time favorite chickpea recipes.
If you make this Spanish spinach with chickpeas recipe, please leave a comment or tag a picture #simpleveganblog on Instagram or any other social network. We love to see your pictures and comments, it makes us very happy!
Spanish Spinach with Chickpeas
Ingredients
- Extra virgin olive oil
- 1 head of garlic, 12 cloves
- 3 tablespoon sweet paprika
- 6 cups spinach
- ½ cup water
- 3 ½ cups cooked chickpeas
- Sea salt, optional
Instructions
- Cook the garlic (diced) in a saucepan with a little bit of extra virgin olive oil over medium heat until golden brown.
- Add the paprika, stir and add the spinach (finely chopped). Add the water and salt to taste (optional) and cook for about 5 minutes. You can use oil instead of water to cook the spinach.
- Add the cooked chickpeas, stir, add more oil if you want (you can add more paprika and salt too) and cook for 5 minutes more.
Robert says
This was filling, and was a good introduction. For me, I would increase the olive oil, some lemon juice, and add pinch of heat (cayenne). I used next day left overs mashed and combined with egg white fried to make a patty.
Iosune Robles says
Thanks for your feedback Robert 🙂 Have a nice day!
Stefania says
I really enjoyed this recipe!! So simple and delicious. I had to make a few modifications due to not having sweet paprika on hand. I only had smoked paprika, so I added 2 tbsp of that + 1 tbsp of tomato paste with the water to add a little sweetness to the dish. Next time I pick up some sweet paprika I will be sure to make this again 🙂
Iosune Robles says
Hi Stefania! I'm so glad you liked our recipe 🙂 Sounds so good your modifications!
Igor says
How do you measure paprika in table spoons? Does it have to be that finely chopped, or what? 😀
Iosune Robles says
Hi Igor! Paprika its a spice so you can measure it in tablespoons 🙂 Have a nice day!
renai says
Paprika in the dried spice form. Dried and crushed to a powder. It is available in stores as a dried spice.
Karen says
Just made these chickpeas today! They are really good! Next time I’ll lower the amount of paprika to 2.5 tbsp. Thanks for the recipe!
Iosune Robles says
Hi Karen! So glad you liked it 🙂 Yes, next time try to add less paprika! Have a nice day!
Neha says
Thanks for this super easy and tasty recipe. 15 minutes is all it took with some freshly chopped spinach and canned garbanzo. I'll definitely make this again! I saved the aquafaba for later 😉
I cooked the spinach with water as you suggested but it did taste a little bitter. Any idea why? Any tips to remove the bitterness?
Iosune Robles says
Hi Neha! Thanks for your comment! Have you followed the recipe to a T? If yes, I don't know what could have happened, sorry 🙁 Have a nice day!
Chris Pill says
So simple but really delicious. I fried some potato cubes into it too. Yummy!
Iosune Robles says
Sounds so good! I'm so glad you liked it 🙂 Have a nice day!
David says
There are only 2 of us. Can I cut the ingredients including water evenly?
This will be first go at this recipe
Iosune Robles says
Hi David! Yes, feel free to cut all the ingredients 🙂 Hope you like it!
Irene says
Just would like your opinion on what to use as a sauce for cauliflower crust to make my vegan spinach bell pepper pizza?
Tom says
We have been using a spicy roasted red pepper hummus for our veggie pizzas but we have not tried it with a cauliflower crust. I certainly would love to try it especially now that our garden is kicking out so much. We typically grill veggies separately and then load up a pizza crust with our hummus, the veggies and bake for about 10 minutes. Then we top with thinly sliced tomatoes and (avert your eyes vegans) a little feta cheese for another 5 minutes being careful not to burn the crust.. I would love to hear how the cauliflower crust works (and a recipe to make one).
Iosune Robles says
Sounds so good Tom 🙂 Have a nice day!
Iosune Robles says
Hi Irene! Have a look at this one: https://simpleveganblog.com/oil-free-chimichurri-sauce/ 🙂 Hope you liked it!
Tom Hauke says
Oh no our spinach from the garden has just quit producing - lots of yummy salads to date but now I have great looking swiss chard coming on strong. Any ideas on sub-ing swiss chard for the spinach? I will buy some spinach from the store (how sad) as I really want to try this recipe but I will definitely need a couple swiss chard recipes.
Iosune Robles says
Hi Tom! Feel free to substitute the spinach from this recipe by swiss chard 🙂 Have a nice day!
Elena says
Hi! I am planning to do my first vegan week soon and I am planning every meal to make it easy for me. I found your blog and your receipt make me feel that I can do it! Thank you!
I am trying to control the calorie I eat so I wonder if you have the table for the calories for this dish as well..
thank you again
I hope to tag you on instagram soon 🙂
Iosune Robles says
Hello Elena! That sounds amazing!
Hope you find our blog useful 🙂 Thanks!
Jay says
I made this last night and it was pretty good. I think I would've liked more spinach and less pimentón but my Spanish husband loved it. I ended up adding more water than what the recipe calls for and put it on couscous.
Iosune Robles says
Hello Jay. So glad you enjoyed it 🙂
Wiktoria Slowikowska says
I've just made it and it's delicious! added some extra tomato pure for a stronger taste. Yummy
Iosune Robles says
Hi Wiktoria!! Thank you!!!!!