Spinach with Chickpeas and Spices

2 Reviews
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8 servings (serving size: about 2/3 cup)
By Brian Glover
November 2004
RECIPE BY Cooking Light

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.

Ingredients

  • 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

Nutritional Information

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

How to Make It

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.

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Ratings & Reviews

BARTZIE's Review

gardener49
June 21, 2009
THE FIRST TIME I MADE THIS, I DIDN'T HAVE ANY CHICKPEAS (WHICH I LOVE) BUT IT WAS DELICIOUS. BUT THE SECOND TIME I MADE IT I DID HAVE THE CHICKPEAS AND GUESS WHAT? HUBBY AND I BOTH AGREED, IT WAS BETTER WITHOUT THEM IN THIS PARTICULAR RECIPLE. GO FIGURE.

gardener49's Review

BARTZIE
May 30, 2009
It's a great summertime recipe for chickpea or spinach fans, like me. As I had no breadcrumbs I mashed part of the cooked chickpea, and it gave very good result. I ate it as a main, so at the end I crumbled over it some fresh cheese, and served with homemade herby rolls. Tasted delicious!! I'll definitely make it again!