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

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.

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.

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!