Sauteed Chickpeas Spinach Spanish Recipe
I absolutely love this recipe because it’s a quick, nourishing meal that keeps me energized and satisfied without compromising on flavor—it’s like a hug in a bowl! The combination of smoked paprika and toasted almonds gives it a delightful crunch and a smoky, savory depth, making my taste buds do a happy dance.
Crafting delightful and healthful dishes is my specialty. My Sautéed Chickpeas Spinach Spanish recipe perfectly exemplifies that.
For it, I take protein-packed chickpeas and sauté them with garlic, smoked paprika, and cumin, so that every bite bursts with flavor. Nutrient-dense spinach gets added to the dish, which I finish off with a crunch–a generous sprinkling of toasted almonds.
It is such a satisfying plate: vibrant, truly delicious, and brimming with nutrition.
Ingredients
Olive oil is a source of healthful fats that naturally boost flavor.
Garlic: Contributes a strong fragrance; holds antioxidants.
Paprika in its smoked form: Lends a depth of smoky flavor.
Rich in antioxidants.
Garbanzo beans: Contains lots of protein and fiber; fosters feelings of fullness.
Spinach: Loaded with iron and vitamins; strengthens nutrition.
Juice from lemons: Contributes a vibrant zest; abundant in vitamin C.
Almonds: Provides crunch and healthy fats; excellent for heart health.
Ingredient Quantities
- 2 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons white wine or vegetable broth
- 6 cups fresh spinach, roughly chopped
- 1 tablespoon lemon juice
- 1/4 cup sliced almonds, toasted
Instructions
1. In a large skillet, heat the olive oil over medium heat.
2. Place the sliced garlic in the skillet and sauté until golden, about 1 to 2 minutes.
3. Add the smoked paprika and ground cumin, and cook for another 30 seconds until fragrant.
4. The drained chickpeas are added to the skillet, seasoned with salt and pepper, and sautéed for about 5 minutes until the chickpeas are lightly crispy.
5. Add the white wine or vegetable broth and cook for an additional 2 minutes to deglaze the pan.
6. Add the spinach that has been roughly chopped to the skillet, stirring now and again, and cook it until it has wilted, which should take about 2 to 3 minutes.
7. Squeeze the lemon juice onto the chickpeas and spinach, and stir them to combine.
8. Check the seasoning and adjust if needed with salt and pepper.
9. Pour the blended concoction into an eating vessel.
10. Before serving, top with the toasted, sliced almonds. Enjoy!
Equipment Needed
1. Large skillet
2. Measuring spoons
3. Cutting board
4. Chef’s knife
5. Wooden spoon or spatula
6. Can opener
7. Colander or sieve
8. Serving dish or bowl
FAQ
- Can I use fresh chickpeas instead of canned?Indeed, fresh chickpeas can be used. However, it is essential to soak them overnight and then boil them until they are tender before utilizing them in the recipe.
- Is there a substitute for smoked paprika?You can use standard paprika if you don’t have smoked paprika, but the dish will miss the uniquely smoky flavor that comes with using smoked paprika.
- What can I use instead of white wine?If you prefer a non-alcoholic version, you can use vegetable broth or even water instead of white wine.
- Can I add other vegetables?Certainly! This recipe can be modified with vegetables such as bell peppers, tomatoes, or onions to enhance the flavor and add texture.
- How do I toast the almonds?Heat a dry skillet over medium heat, add the almonds, and stir until they’re golden and aromatic, about 3-5 minutes.
- Is this dish vegan?This recipe is indeed vegan, as it does not include any ingredients derived from animals.
- How do I store leftovers?Leftovers can be kept for up to 3 days in the refrigerator. Be sure to store them in a container that seals tightly. When you’re ready to enjoy them again, reheat them on the stovetop, in a skillet, over low heat.
Substitutions and Variations
Substitute with sunflower oil or avocado oil for a different flavor profile.
Garlic: Substitute garlic powder or granulated garlic for fresh garlic cloves.
Try using sweet paprika or a pinch of cayenne pepper if you want another style of heat.
Chickpeas: If desired, substitute with white beans or lentils.
Lime juice or apple cider vinegar can be used instead of lemon juice for a similar tangy effect.
Pro Tips
1. Enhance Flavor Depth: For an extra layer of depth, lightly toast the ground cumin and smoked paprika in the dry skillet before adding the olive oil. Toasting spices can enhance their aromatic qualities and deepen their flavor.
2. Garlic Infusion: To infuse the olive oil with a more robust garlic flavor, consider gently simmering the sliced garlic in the oil over low heat for a few minutes before increasing the temperature to sauté them to golden. This technique will impart a richer garlic essence into the dish.
3. Chickpea Texture: If you prefer a more varied texture, try mashing some of the chickpeas with the back of a spoon before adding the white wine or vegetable broth. This will provide a creamier texture while leaving some whole chickpeas for contrast.
4. Nutty Aroma: Enhance the toasted almond flavor by adding a hint of salt or a sprinkle of cayenne pepper to them after toasting. This will amplify their taste and add a subtle kick to the dish.
5. Brighten Up: To really highlight the freshness of the spinach, add half of the lemon juice when wilting the spinach and the rest just before serving. This two-stage addition will help maintain a bright, fresh pop of citrus throughout the dish.
Sauteed Chickpeas Spinach Spanish Recipe
My favorite Sauteed Chickpeas Spinach Spanish Recipe
Equipment Needed:
1. Large skillet
2. Measuring spoons
3. Cutting board
4. Chef’s knife
5. Wooden spoon or spatula
6. Can opener
7. Colander or sieve
8. Serving dish or bowl
Ingredients:
- 2 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons white wine or vegetable broth
- 6 cups fresh spinach, roughly chopped
- 1 tablespoon lemon juice
- 1/4 cup sliced almonds, toasted
Instructions:
1. In a large skillet, heat the olive oil over medium heat.
2. Place the sliced garlic in the skillet and sauté until golden, about 1 to 2 minutes.
3. Add the smoked paprika and ground cumin, and cook for another 30 seconds until fragrant.
4. The drained chickpeas are added to the skillet, seasoned with salt and pepper, and sautéed for about 5 minutes until the chickpeas are lightly crispy.
5. Add the white wine or vegetable broth and cook for an additional 2 minutes to deglaze the pan.
6. Add the spinach that has been roughly chopped to the skillet, stirring now and again, and cook it until it has wilted, which should take about 2 to 3 minutes.
7. Squeeze the lemon juice onto the chickpeas and spinach, and stir them to combine.
8. Check the seasoning and adjust if needed with salt and pepper.
9. Pour the blended concoction into an eating vessel.
10. Before serving, top with the toasted, sliced almonds. Enjoy!