Espinacas con Garbanzos, or spinach with chickpeas, is a classic Andalusian dish that can be found throughout Spain. Believed to have originated in Seville, this dish is exceptionally delicious and relies on only a few ingredients to achieve a high level of flavor complexity. Espinacas con garbanzos is eaten throughout the year, but most often during Lent because it is a vegetarian dish. In most traditional applications, espinacas con garbanzos is saucy, but is not a stew. Usually, toasted or dried bread is used as the thickening agent to achieve the very specific consistency found in this dish. We hope you try this flavorful recipe to get a little taste of Seville.
Espinacas con Garbanzos
- 1 piece white sandwich bread, torn into ½-inch pieces
- 2 tbsp olive oil
- 2 tsp smoked paprika
- ½ tsp ground cumin
- 3 garlic cloves, thinly sliced
- 1 tbsp tomato paste
- ½ cup water
- 2 (14.5 oz) cans chickpeas, drained and rinsed
- 4 oz spinach, roughly chopped
- 1 tbsp sherry vinegar
1) Divide bread, olive oil, paprika, cumin, and garlic between two Suvie pans, stirring to incorporate. Insert pans into your Suvie and broil for 10 minutes or until bread is toasted, stirring occasionally.
2) In a small bowl, stir together the tomato paste, water, and 1 tsp salt to dissolve. Divide tomato mixture between both pans. With a fork, mash bread until pasty.
3) Divide chickpeas and spinach between both Suvie pans. Insert pans into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook Low for 2 hours
4) Remove pans from your Suvie and season with sherry vinegar. Season to taste with salt and pepper. Serve.
Note: If you would like to make this recipe in Suvie 1.0, insert pans into the top zones of Suvie, fill reservoir, and set to Slow Cook on Low for 2 hours.
Nutritional Information per serving (4 servings per recipe): Calories 270, Total Fat 11g, Total Carbohydrates 35g, Total Sodium 570mg, Total Protein 11g