Espinacas con Garbanzos (Spanish Spinach with Chickpeas) | CookOS

Espinacas con Garbanzos (Spinach with Chickpeas)

Name: Espinacas con Garbanzos (Spanish Spinach with Chickpeas)
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 piece white sandwich bread, torn into ½-inch pieces; 2 tbsp olive oil; 2 tsp smoked paprika; ½ tsp ground cumin; 3 garlic cloves, thinly sliced; 1 tbsp tomato paste; ½ cup water; 2 (14.5 oz) cans chickpeas, drained and rinsed; 4 oz spinach, roughly chopped; 1 tbsp sherry vinegar; 1 tsp salt

Espinacas con garbanzos is a classic Andalusian stew combining tender spinach and chickpeas in a flavor-rich sauce built on smoked paprika, garlic, and fried bread crumbs. This vegetarian dish achieves complex depth from just a handful of ingredients and is traditionally served during Lent.

🌍Spanish 🥗Vegan 🥗Vegetarian 🏷️10 ingredients or less 🏷️Slow cook Chickpeas

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Espinacas con Garbanzos (Spinach with Chickpeas)

Total

2h 45m

Servings

Difficulty

Hard

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 piece white sandwich bread, torn into ½-inch pieces
2 tbsp olive oil
2 tsp smoked paprika
½ tsp ground cumin
3 garlic cloves, thinly sliced
1 tbsp tomato paste
½ cup water
2 (14.5 oz) cans chickpeas, drained and rinsed
4 oz spinach, roughly chopped
1 tbsp sherry vinegar
1 tsp salt

11 Ingredients

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Instructions

1
Divide bread, olive oil, paprika, cumin, and garlic between two Suvie pans, stirring to incorporate. Insert pans into your Suvie and broil for 10 minutes or until bread is toasted, stirring occasionally.
2
In a small bowl, stir together the tomato paste, water, and 1 tsp salt to dissolve. Divide tomato mixture between both pans. With a fork, mash bread until pasty.
3
Divide chickpeas and spinach between both Suvie pans. Insert pans into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook Low for 2 hours.
4
Remove pans from your Suvie and season with sherry vinegar. Season to taste with salt and pepper. Serve.

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Tips & Notes

Pro tips

Fry the bread pieces until golden and crispy before adding to the pan—this step builds flavor and prevents soggy bread in the final dish.
Add spinach in batches if it's fresh and voluminous; it wilts down quickly once heat is applied.
Don't rush the garlic and spice bloom in oil; let them warm for 30 seconds to release their aromatic compounds before adding tomato paste.
Taste and adjust vinegar at the end—acidity balances the earthiness of chickpeas and brings the whole dish into focus.

Substitutions

Smoked paprika → regular paprika (loses smoky depth but maintains color and mild heat)
White sandwich bread → crusty day-old bread or baguette (adjust frying time as these absorb oil differently)
Sherry vinegar → red wine vinegar or white wine vinegar (note: slight change in flavor profile)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much.