A dish rooted in tradition and simplicity
Spinach with chickpeas, or espinacas con garbanzos, is one of the most traditional Spanish vegetable tapas you’ll find in Andalusia. It’s a dish that feels old and comforting, built on simple pantry ingredients but deeply flavoured with cumin, garlic, and a touch of paprika. I first tasted it in Seville during Lent, when meat dishes were absent, and I was struck by how satisfying a bowl of chickpeas and greens could be.
The combination of chickpeas and spinach might sound straightforward, but when seasoned with cumin and smoked paprika, it becomes warming and aromatic. The chickpeas give the dish body, while the spinach keeps it vibrant and light. I often serve it with garlic Spanish mushrooms with parsley and sherry for a tapas table that feels hearty without being overwhelming.
It’s also a natural companion to Spanish chickpea stew with spinach and paprika, even though the two dishes are distinct. The stew leans smoky and rich, while this version focuses on spice and freshness. Both show how versatile legumes are in Spanish cooking. When I want variety, I’ll add roasted Spanish peppers with capers or sautéed green beans with almonds and lemon to lighten the table.
For something more filling, a plate of crispy patatas bravas balances the softness of the chickpeas with crunch. Together, they form the backbone of a meal that feels both traditional and generous.
Ingredients for Spanish spinach with chickpeas
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, sliced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 400 g cooked chickpeas (tinned or home-cooked)
- 250 g fresh spinach, washed and drained
- 200 g tinned chopped tomatoes
- 100 ml vegetable stock
- 1 tsp sea salt
- Black pepper, to taste
Ingredient notes
Chickpeas give this dish its substance. Home-cooked chickpeas have the best texture, but tinned are perfectly fine if drained and rinsed well. Spinach should be fresh and firm-leaved, as frozen spinach often adds too much water and dilutes the flavour.
Cumin is the defining spice here. Toasting it briefly in oil before adding other ingredients releases its earthy aroma and makes the dish distinctive. Smoked paprika adds depth and a gentle smokiness that ties everything together.
Instructions for Spanish spinach with chickpeas
A wide pan is heated with olive oil, and onion is sautéed gently until golden. Garlic slices are added, followed by cumin and smoked paprika, stirred for a minute to release their fragrance. Tomatoes and stock are then added and simmered for 10 minutes until slightly thickened.
Chickpeas are stirred in and cooked for 5 minutes before the spinach is added in handfuls. It wilts down quickly, turning the sauce into a thick stew-like mixture. Season generously and serve warm with bread for dipping.
Cooking techniques explained
The key is balance between the spices and the greens. Toasting cumin and paprika early ensures they don’t taste raw, while adding spinach at the end keeps it bright and prevents overcooking. Chickpeas act as sponges, soaking up the sauce, so it’s important to simmer gently rather than boil.
This dish is often made with a picada, a paste of fried bread and garlic ground with spices. Adding this thickens the sauce and gives a more traditional texture. It’s optional but worth trying if you want a more authentic Andalusian flavour.
What to serve with Spanish spinach and chickpeas
This recipe is filling enough to be a main course, but I like to surround it with smaller plates. It pairs naturally with roasted peppers and garlic mushrooms, which bring sweetness and richness. It also sits well with sautéed green beans or crispy patatas bravas, creating a tapas spread that feels balanced and varied.
Wine and beer pairings
A young Rioja with soft fruit works well, as it balances the cumin spice without overpowering. A dry white Verdejo from Rueda is another excellent choice, its herbal freshness echoing the spinach. For beer, a malty amber ale mirrors the chickpeas’ nuttiness, while a citrus-forward pale ale lifts the earthy cumin. Both options round out the dish in different ways.
FAQ about Spanish spinach with chickpeas
Is this dish vegan?
Yes, it’s naturally vegan when made with vegetable stock. For a full vegan tapas spread, pair with roasted peppers and sautéed green beans.
Can I use frozen spinach?
Yes, though you’ll need to squeeze out excess water first. Fresh spinach gives a better texture and flavour, but frozen works if that’s what you have. For another freezer-friendly dish, try Spanish chickpea stew.
What’s the difference between this and chickpea stew?
The stew uses paprika as the dominant flavour and includes more tomato and stock. Spinach with chickpeas is thicker, more spiced with cumin, and usually served as a side. Both deserve a spot on the tapas table.
Can leftovers be reheated?
Yes, reheat gently in a pan with a splash of stock. It actually improves after a day as the flavours settle, much like Spanish artichokes with garlic and wine.
Tips for success with Spanish spinach and chickpeas
Toast the cumin and paprika in oil before adding liquids. This unlocks flavour and prevents a raw, chalky taste. Always add spinach in batches at the end; overloading the pan at once makes it difficult to wilt evenly. Let the dish rest for five minutes before serving. This gives chickpeas time to absorb the sauce and ensures a more cohesive flavour.
Recipe variation suggestions
Add a pinch of chilli flakes for heat, or stir in pine nuts for extra richness. A splash of sherry vinegar at the end also lifts the flavour and gives it more brightness. For a more rustic version, include a slice of fried bread blended with garlic and spices into the sauce, as is traditional in Seville. This thickens the dish and deepens flavour.
Storage and reheating for Spanish spinach and chickpeas
It keeps well in the fridge for 2–3 days. Reheat gently in a pan with a little extra stock or water. The dish also freezes, though spinach may lose some texture when thawed.
Spanish Spinach with Chickpeas and Cumin Seeds
Ingredients
- 2 tbsp Olive oil extra virgin
- 1 Onion finely chopped
- 3 cloves Garlic sliced
- 1 tsp Ground cumin
- 1 tsp smoked paprika
- 400 g Chickpeas tinned, or home-cooked, drained
- 250 g Spinach fresh, washed and well drained
- 200 g Tomatoes tinned, chopped
- 100 ml Vegetable stock
- 1 tsp Sea salt
- Black pepper to taste, freshly ground
Instructions
- A wide pan is heated with olive oil, and onion is sautéed gently until golden. Garlic slices are added, followed by cumin and smoked paprika, stirred for a minute to release their fragrance. Tomatoes and stock are then added and simmered for 10 minutes until slightly thickened.
- Chickpeas are stirred in and cooked for 5 minutes before the spinach is added in handfuls. It wilts down quickly, turning the sauce into a thick stew-like mixture. Season generously and serve warm with bread for dipping.