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Spanish-Style Stewed Spinach and Chickpeas

Inspired by the Spanish dish espinacas con garbanzos, this vegan main makes the most of kitchen staples like frozen spinach and canned chickpeas.

Serves 4
Ready in 20 mins
Prep time 5 mins
Cooking time 15 mins
523 calories per serving


> 2 slices stale country white bread
> 2 tbsp olive oil
> 1 tbsp minced garlic
> 1/2 tsp cumin
> 1/4 tsp crushed red pepper
> 1 tbsp red wine vinegar
> 2 (15 oz) cans chickpeas
> 1 (15 oz) can tomato sauce
> 1/2 tsp smoked paprika
> 1 (16 oz) pkg frozen chopped spinach, thawed
> baguette, for serving


Remove crusts from the bread. Cut bread into 1-inch cubes. In a large skillet, heat the oil on medium. Add the bread and toast 5 min., until golden, stirring often. Add the garlic, cumin, and crushed red pepper and cook 1 min.
In a food processor, combine the bread mixture with 3 tbsp water and red wine vinegar. Pulse until it forms a paste. Drain the chickpeas.
Transfer the paste to the same skillet and add the chickpeas, tomato sauce, and smoked paprika. Heat on medium. Season with salt and pepper. Stir in the spinach and cook on medium 4–5 min., until hot. Add water, 1 tbsp at a time, if consistency is too thick. Divide among 4 bowls and serve with baguette.

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