One-Pot Spanish Spinach with Chickpeas Recipe
A hearty Spanish favorite packed with tender spinach, creamy chickpeas, and a garlicky breadcrumb sauce—all brought together in one comforting pan. It’s rich in flavor, simple to make, and perfect for a quick, satisfying meal.
Pin
Print
Save
Servings: 2
Calories: 300kcal
Ingredients
- 8 oz 200 g canned or cooked chickpeas, drained and rinsed
- 8 oz 200 g fresh spinach leaves
- 1 –2 garlic cloves thinly sliced
- ½ cup water
- 2 tablespoons extra virgin olive oil
- 1 tablespoon breadcrumbs or a slice of bread, toasted and crumbled
- ½ teaspoon sweet paprika
- ¼ teaspoon ground cumin
- 1 teaspoon white wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Begin by slicing the garlic cloves into thin pieces. Warm the olive oil in a large skillet or sauté pan over medium heat until shimmering. Add the garlic and sauté gently, stirring often, until golden and fragrant—about 1 minute. Remove the garlic and set it aside, leaving the infused oil in the pan.
- Transfer the browned garlic to a food processor or blender. Add the cumin, salt, pepper, breadcrumbs, and water. Blend until a smooth, thick sauce forms.
- Return the pan to medium heat. Add the paprika and stir it into the oil, letting it bloom for a few seconds to release its rich aroma.
- Toss the spinach into the pan and stir continuously for about 2 minutes, or until the leaves begin to wilt and soften. Add the chickpeas and stir to combine, allowing them to warm through.
- Pour in the breadcrumb-garlic mixture and stir everything together. Bring the mixture to a gentle boil, then reduce the heat and simmer for 2 to 3 more minutes until the sauce thickens and coats the ingredients evenly.
- Remove from heat and serve immediately with a splash of white wine vinegar for brightness.
Nutrition
Calories: 300kcal
Did you make this recipe?Want more delicious recipes like this? Follow us on Pinterest for daily inspiration! Click here to Follow me on Pinterest @feaztcom