Espinacas con Garbanzos - Spinach with chickpeas

The Mediterranean diet has is widely considered the healthiest diet in the world. It consists of;  whole foods like fruits, vegetables, legumes, nuts, whole grains, and olive oil. The idea is to prioritize fresh, nutrient-rich foods and cut right down on processed items, sugar, and unhealthy fats. Here at Jacaranda Spain, in addition to enthusiastically promoting this healthy eating plan, we always want to encourage our friends and clients to embrace the Spanish culture. The recipe we want to share with you today does both, originating in Seville in Andalucia and dating back to the 12th century.

Espinacas con garbanzos (Spinach with chickpeas) is a famous dish on the Spanish tapas menu. Not perhaps in the bars that target the tourists, with Patatas Bravas and fried squid rings, but the bars that are long established, sticking to the traditional dishes that are part of Spains gastronomic history. As with many of the old Spanish recipes that have stood the test of time, Spinach with chickpeas was a peasant dish, made using staple ingredients. The recipe ticks all the boxes for nutrition. Spinach is iron rich and contains vitamins A,C and K as well as polyphenols, which have anti-inflammatory and anti-oxidant properties, protecting against heart disease, type 2 diabetes and cancer. 

Chickpeas are also very good for you, they are high in plant based protein and fibre, as well as minerals iron, folate, magnesium and potassium. Whatsmore, as with all legumes, they are low in fat and have no cholesterol! They aid digestion and help control blood sugar levels.

 If there still isn´t enough to convince you, this recipe also includes olive oil, garlic, spices, tomato sauce and almonds.

The most traditional recipes for Espinacas con Garbanzos are very basic and I have never not enjoyed it. However I always go back to the first time I tried it, at an old, traditional tapas establishment in Granada. Even though it was many years ago, I remember asking the waiter for the recipe and him whispering quietly that it could be controversial as some ingredients had been added to the original recipe. This is sometimes frowned upon with the older generation, but to my mind, the main ingredients remain the same and the new ones, tomato sauce and almond paste, add consistency and flavour. Besides, if it´s good enough for tapas in Granada, it´s good enough for me!

Ingredients

Spinach- 400g fresh and washed

Chickpeas- 500g, You can soak dried chickpeas for 12 hours and then simmer for up to 2 hours OR use pre-cooked from a can or jar.

Olive oil- a few good glugs of top quality, extra virgin

Garlic- 2 cloves chopped

Spices- 1 teaspoon each of; cumin, coriander and sweet paprika

Sherry vinegar- 1 tablespoon

Almonds- large handful of whole, unsalted

Bread- crumbs or cubes of 1 slice of day old bread

Tomato sauce- 2 tablespoons of pre- prepared tomato frito or ketchup

Method

1) Heat the oil in the pan add the spinach until wilted the set aside in a colander to drain excess water and cool

2) Add the almonds and bread to the oil and fry for a few minutes

3) Add the garlic and the spices and fry until golden brown

4) Blend this with the sherry vinegar (and a little water if necessary) to make a paste

5) Tip back into the pan with the chickpeas, tomato and spinach.

6) Stir on a low heat until combined. 

7) Pour into terracotta bowls with a drizzle of your good quality olive oil and salt and pepper to taste.

You can either eat this as it is, a comforting homemade stew with some crusty bread, or you could have it as a side dish with some simply grilled fish or meat.