Name: Chickpeas with spinach
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Spain
Ingredients: 400 g cooked chickpeas; 300 g fresh spinach; 1 onion; 2 garlic cloves; 1 tsp cumin; Sweet paprika; Olive oil and salt

Andalusian-style chickpea and spinach stew with cumin and garlic. Hearty and nutritious.

Ingredients

How many are you cooking for?

Original recipe for 4 servings

400 g cooked chickpeas
300 g fresh spinach
1 onion
2 garlic cloves
1 tsp cumin
Sweet paprika
Olive oil and salt

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Pan 5 min

Sauté chopped onion and garlic in olive oil over medium heat until translucent, about 5 minutes.
Step 2 Pan 2 min

Add cumin and sweet paprika, stir 30 seconds and add drained chickpeas. Sauté 2 minutes so they absorb the flavours.
Step 3 Pot / simmer 10 min

Add washed spinach and cook, stirring, until wilted. Pour in half a cup of water, season and simmer gently for 10 minutes.
Step 4 Serve

Serve hot with toasted bread. If too thick, add a splash of water just before serving.

Storage

Consumir preferiblemente el mismo día; refrigerar hasta 48 h.

Chef tips

For canned chickpeas, rinse well to remove preserving liquid.
A splash of sherry vinegar at the end brightens the dish.
Reheats well the next day.

Allergens

Diet

Not vegetarian (contains animal products)

Variations

Substitutions for a vegan version

Instead of: animal-based ingredients in this recipe

Use: plant equivalents per ingredient list (see kitchen tips)

Why: This recipe includes animal products you must swap for a vegan version.

Tip: Check ingredients for meat, fish, egg, dairy or honey and apply standard plant swaps for each.

Other variations

Ajusta verduras o especias según temporada.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Sauté chopped onion and garlic in olive oil over medium heat until translucent, about 5 minutes.
2 Add cumin and sweet paprika, stir 30 seconds and add drained chickpeas. Sauté 2 minutes so they absorb the flavours.
3 Add washed spinach and cook, stirring, until wilted. Pour in half a cup of water, season and simmer gently for 10 minutes.
4 Serve hot with toasted bread. If too thick, add a splash of water just before serving.