Bean

Espinacas con Garbanzos/Spinach and Garbanzos

by:
September  1, 2011
5
2 Ratings
Espinacas con Garbanzos/Spinach and Garbanzos
  • Serves 6-8 as a side dish
Author Notes

It was one of those obnoxiously gorgeous Mediterranean summer days in Barcelona when I parked myself at a tapas bar for a snack and a little people-watching. To supplement a couple of my favorites (patatas bravas and a plate of jamón ibérico), I ordered espinacas con garbanzos-- spinach with garbanzos-- a classic and ubiquitous Catalonian dish that is remarkably simple and delicious.

It can range from slightly soupy to almost sauce-less; this version is somewhere in between. I like just a hint of the smoked Spanish paprika to come through, so I use just a 1/4 teaspoon of it, but if you really like it, use more. While this dish works well as a side dish, I will sometimes toss it with pasta to make a meal of it. I make this whenever I want to transport myself back to Spain but am short an airline ticket. —vvvanessa

What You'll Need
Ingredients
  • 3 tablespoons extra virgin olive oil (preferably Spanish) plus extra for garnish
  • 1/2 cup thinly sliced white or yellow onion
  • 1 pound fresh spinach, cleaned, dried, and roughly chopped
  • 1 cup plain tomato sauce
  • 2 cups cooked garbanzo beans (one 15 1/2-ounce can drained)
  • 1/2 teaspoon kosher salt
  • 1/4-1/2 teaspoons smoked Spanish paprika (pimentón dulce)
  • lemon wedges for garnish
Directions
  1. Heat 3 tablespoons olive oil and onion in a large saucepan over medium-high. Sauté for about 5 minutes, until the onions begin to soften.
  2. Carefully add in the spinach (the oil might splatter) and continue to sauté until the leaves begin to wilt.
  3. Add in the garbanzos and continue to cook until the liquid from the spinach evaporates and the beans are heated through. Take care not to scorch the ingredients, turning down the heat as necessary.
  4. Slowly pour in the tomato sauce, and stir in the salt and paprika until all the ingredients are heated through.
  5. Serve hot with a drizzle of olive oil and a wedge of lemon to garnish.
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3 Reviews

cynthia C.
cynthia C. May 25, 2024
This is super delicious. And, very easy. Been making a double recipe (for leftovers!) every couple of weeks since I tried it.
 
maria
maria August 4, 2023
Hello,
I read your recipe and I agree with you that it is a wonderful dish, specially for the summer. I think you are confused about the origin of this recipe, it is actually from Sevilla, Andalusian.
Maybe because this one it doesn't have cumin and for that reason Catalonians made this recipe as their own.
 
lapadia
lapadia September 2, 2011
Garbanzo's are a favorite of mine, love this!