A MEAL YOU CAN MAKE
Espinacas con garbanzos
Chickpeas and spinach in a cumin, garlic and bread-thickened sauce.
About 32 minutes · 2 servings · Hob · large pan · mortar or small processor
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 480g Tinned chickpeas, drained
- 250g Spinach, washed
- 140g Bread, 40 g for sauce, remainder to serve
- 15g Garlic, sliced
- 25ml Olive oil
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 15ml Sherry vinegar
- 180ml Water
Allergens: Wheat/gluten; vinegar may contain sulphites. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~611 kcal · 30g protein · 80g carbohydrate · 21g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Drain chickpeas and wash spinach. Set aside just under a third of the bread for the sauce. Slice garlic.
Toast bread and garlic
Heat oil over medium heat. Toast the sauce bread and garlic until golden, then move to a mortar or processor. Add cumin, paprika, vinegar and water and crush to a coarse paste.
Wilt the spinach
Put spinach in the pan in handfuls and stir until wilted. Add a splash of water if needed to prevent sticking.
Simmer with chickpeas
Add chickpeas and bread paste. Bring to a gentle simmer, partially cover and cook until thick and hot. Add hot water if the sauce catches.
Check and serve
Check chickpeas are hot in the centre. Serve with the remaining bread.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 8 min · Cooking: about 19 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Andalusian-inspired spinach and chickpeas. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.