Name: Chickpea and Spinach Stew (Garbanzos Con Espinacas)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 4
Cuisine: Spanish
Ingredients: 2 tbsp tomato purée; 2 x 400 g tins chickpeas; 1 large onion, thinly sliced; 1 tsp cumin seeds; 1 tsp smoked paprika; 5-6 tbsp olive oil; 2 slices white bread, crusts removed, cut into small chunks; 30 g blanched almonds; 2 tbsp red wine vinegar; Salt and pepper, to taste; 6 cloves of garlic, finely chopped; 10-12 saffron threads, brewed in 2 tbsp of warm water for 10 minutes; 150 g spinach, washed; Extra-virgin olive oil, to serve; 1 x 400 g tin of chopped tomatoes

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

Radikal Kitchen

By Radhika Howarth

Published 2024

About

Garbanzos con Espinacas is a traditional Spanish dish originating from the Andalusian region, which is renowned for its rich culinary heritage. The term ‘garbanzo’ in Spanish means chickpeas, and this dish is a wonderful example of the Moorish influence on Spanish cuisine. The use of chickpeas and cumin, both introduced by the Moors, is central to the dish, and the slow-cooking method reflects Moorish culinary traditions. Spinach was also introduced to Spain by Arab traders, so this dish is