Quick Weeknights · Spanish
Espinacas con Garbanzos
A traditional Sevillian dish where chickpeas and spinach meet the warmth of cumin and paprika.
Why This Works
The technique of frying bread crumbs in the spiced oil before folding them back into the dish is a traditional Andalusian way to create a rustic, thick sauce.
The Upgrade
Add a teaspoon of sherry vinegar at the very end to sharpen the earthy cumin flavor.
Chef's Secret
Michelin TechniqueCrush half the chickpeas against the side of the pan to release their starch, further binding the sauce.
Ingredients
Total time including resting: 30 min
Directions
In a skillet, heat olive oil over medium. Fry the bread crumbs until golden, about 2 minutes, then remove and set aside.
2 minIn the same oil, sauté garlic until lightly browned, about 2 minutes.
2 minAdd cumin and smoked paprika, stirring for 30 seconds until aromatic.
1 minAdd chickpeas and cook for 5 minutes, allowing them to absorb the spice-infused oil.
5 minFold in the spinach in batches, cooking until just wilted, about 3 minutes.
3 minStir in the reserved fried bread crumbs, which thickens the sauce and adds a nice texture.
Wine Pairing
Monastrell
Red Wine
The BottleCasa Castillo Monastrell
The dark fruit and savory notes of a Monastrell resonate with the cumin and paprika in the dish. It provides a robust, meaty backbone that complements the heartiness of the chickpeas.
Nutrition per Serving
290
calories
10g
protein
35g
carbs
12g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Roasted Lemon Chicken
Add simple roasted chicken thighs to transform this side-dish-style legume meal into a protein-packed dinner.
Ingredients
Directions
Preheat your oven to 425°F.
Season chicken thighs uniformly with salt and pepper.
Heat oil in an oven-safe skillet over medium-high heat and sear chicken for 3 minutes per side until golden.
Tuck lemon slices and smashed garlic cloves around the chicken in the skillet.
Transfer to the oven and roast for 12 to 15 minutes, or until internal temperature reaches 165°F.
Rest for 3 minutes, sprinkle with fresh thyme, and serve immediately alongside the warm legumes.
Side Dish
Manchego Slices
Serve thinly sliced Manchego cheese to provide a sharp, creamy contrast to the warm, cumin-spiced chickpeas.
Ingredients
Directions
Remove the rind from the Manchego block.
Using a sharp chef’s knife or mandoline, slice the cheese into uniform, paper-thin shards.
Arrange the slices in a slight overlap on a chilled serving platter.
Drizzle sparingly with olive oil to impart a subtle gloss.
Scatter the minced rosemary and flaky sea salt over the surface.
Serve immediately at room temperature to ensure the cheese is supple and aromatic.
Member Reviews
How did it turn out?
Rate this recipe
Decent flavor. Needed a bit more seasoning for my taste.