Spinach with Chickpeas and Spices

Espinacas con garbanzos (spinach with garbanzo beans) is a popular dish in southern Spain's Andalusia region. There, it's often served as a tapa, or appetizer, piled on pieces of toast and presented with a glass of sherry. In this menu, it accompanies the phyllo purses. The breadcrumbs help thicken the liquid to coat the spinach and chickpeas.


8 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 141
Caloriesfromfat 25 %
Fat 3.9 g
Satfat 0.3 g
Monofat 2 g
Polyfat 1.3 g
Protein 6.3 g
Carbohydrate 21.6 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 3.6 mg
Sodium 490 mg
Calcium 116 mg


1 tablespoon olive oil
1 1/2 cups chopped onion
1/4 teaspoon crushed red pepper
4 garlic cloves, minced
3/4 teaspoon ground cumin
1 1/2 cups water
1/4 cup dry breadcrumbs
2 tablespoons dry sherry
1/4 teaspoon saffron threads, crushed
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
2 (10-ounce) packages fresh spinach
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper


Heat olive oil in a Dutch oven over medium-high heat. Add onion; sauté 2 minutes. Add red pepper and garlic, and sauté 1 minute. Add cumin; cook 30 seconds, stirring constantly. Add water, breadcrumbs, sherry, saffron, and chickpeas; cook 2 minutes or until slightly thick, stirring frequently. Add half of spinach; cook 2 minutes or until spinach wilts. Repeat procedure with remaining spinach. Remove from heat. Stir in parsley and remaining ingredients.

Brian Glover,

Cooking Light

November 2004
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