Spanish · Lunch
Spanish Garlic Spinach and Chickpeas
Sevillian Spinach and Chickpeas
Andalusian skillet of spinach and chickpeas simmered with garlic, cumin, and pimenton, sharpened with sherry vinegar, finished with toasted breadcrumbs and crusty bread.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
16gProtein
22gFat
58gCarbs
2gSugar
12gFiber
680mgSodium
0mgChol
Goes well with
Vermentino from coastal ItalyVermentino from coastal Italy — A refres...
local
Manzanilla sherry from SanlucarManzanilla sherry from Sanlucar — A refr...
international
Instructions
1
Prep
Drain and rinse chickpeas. Slice 8 garlic cloves thin. Wash and drain spinach. Tear breadcrumbs from 2 slices country bread. Cut lemons into 4 wedges total.
2
Toast
Heat 2 tbsp olive oil in a wide skillet over medium for 1 minute. Add breadcrumbs, toast 90 seconds to 2 minutes until deep golden and crisp. Transfer to a bowl and set aside.
3
Sweat
Add remaining 2 tbsp oil, sliced garlic, and bay leaves to the same skillet over medium-low. Cook 2–3 minutes until garlic is pale gold and fragrant but not browned.
4
Build
Stir in cumin and pimenton off the heat for 15 seconds. Return to medium, add chickpeas and 0.5 tsp salt. Toss 90 seconds until coated and warmed through evenly.
5
Simmer
Pour in stock and sherry vinegar. Simmer 5 minutes until reduced by half. Fold in spinach in two handfuls over 2–3 minutes until just wilted. Season with remaining salt and pepper to taste.
6
Plate
Scatter toasted breadcrumbs over the skillet. Serve with crusty bread and lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) cooked chickpeas
- 240g (8.5 oz) baby spinach
- 8 garlic cloves
- 60ml (1/4 cup) extra-virgin olive oil
- 20ml (4 tsp) sherry vinegar
- 2 tsp sweet pimenton
- 1 tsp ground cumin
- 2 dried bay leaves
- 240ml (1 cup) hot vegetable stock
- 40g (1.4 oz) coarse fresh breadcrumbs
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 2 slices country bread
- 2 lemons