Spanish spinach and chickpeas with bread

Name: Spanish spinach and chickpeas with bread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Spanish
Ingredients: 400 g Cooked chickpeas, drained; 350 g Spinach; 25 g Olive oil; 70 g Onion; 12 g Garlic; 5 g Smoked paprika; 3 g Ground cumin; 120 g Chopped canned tomatoes; 140 g White wheat bread; 50 g Water; 3 g Salt; 1 g Black pepper

Andalusian-style chickpeas and spinach in a smoky tomato-garlic sauce, served with bread.

Estimated total time: 25 minutes2 portionsAbout 670 kcal per portion

Spanish spinach and chickpeas with bread — representative dish photograph — Photo: Tubamirum at French Wikipedia · Public domain · Photo source. Wikimedia photograph; responsive display cropping. The photograph is a smaller restaurant tapa, not the measured two-portion meal.

Ingredients for 2 portions

400 g Cooked chickpeas, drained
350 g Spinach
25 g Olive oil
70 g Onion
12 g Garlic
5 g Smoked paprika
3 g Ground cumin
120 g Chopped canned tomatoes
140 g White wheat bread
50 g Water
3 g Salt
1 g Black pepper

Method

Use 400 g already-cooked chickpeas, drained and rinsed; dry chickpeas must be soaked and cooked well before this 25-minute recipe. Rinse and dry 350 g spinach. Finely chop 70 g onion and 12 g garlic, and crush the 120 g chopped canned tomatoes with a fork.
Heat 25 g olive oil in a wide pan over medium heat. Soften the onion for 4 minutes, then add garlic for 1 minute. Sprinkle in 5 g smoked paprika and 3 g ground cumin; stir for 20 seconds without scorching the spices.
Add the crushed canned tomatoes, 50 g water, 3 g salt and 1 g black pepper. Simmer for 3 minutes. Add the spinach in batches, covering briefly until it wilts.
Fold in the drained chickpeas and simmer uncovered for 4–5 minutes until thoroughly hot and the sauce lightly coats them. Divide the full pan between two bowls and serve with 140 g ready-made white wheat bread.

This Spanish spinach-and-chickpea reference is commonly served as a tapa; the measured 400 g chickpeas plus 140 g bread make this adaptation a fuller lunch or dinner. The linked recipe uses prepared chickpeas and tomato purée; this version uses drained cooked chickpeas and crushed chopped canned tomatoes. Bread baking, chickpea soaking and cooking are outside the 25-minute window. Choose bread labelled suitable for a vegan diet; gluten is flagged from the bread, and packaged-food cross-contact remains possible. The Commons photo is a smaller restaurant tapa with a visible piece of bread, not the measured two-portion serving. Calories and timing are ingredient-based estimates, not kitchen-tested.

Espinacas con garbanzos

Allergens and ingredient checks

Listed allergens: gluten. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Albert Bevia / Spain on a Fork — espinacas con garbanzos reference

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