I reinvented classic Spanish spinach with chickpeas for my Chickpea Recipes collection with a single clever ingredient that always makes readers ask how it’s done.

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I never thought a simple pan of Spanish spinach with chickpeas would worm its way into my weeknight rotation, but it did. I love the contrast of bright fresh spinach against the mellow texture of chickpeas, and every time I make it I find a little twist I hadn’t noticed before.

It’s the kind of dish that slips into my feed under Vegetarian Dishes and quietly competes with my favorite Chickpea Recipes. I won’t list the steps here, but if you like food that’s bold yet easy, this one will make you stop scrolling and actually taste with your eyes.

Ingredients

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Fresh spinach, high in iron and fiber, mild taste, wilts quickly, makes dish green
Creamy chickpeas give protein and fiber, add hearty texture and subtle nutty flavor
Extra virgin olive oil brings healthy fats, richness and helps carry spices flavor
Thin garlic slices, punchy and aromatic, they sweeten when cooked and smell amazing
Onion gives a savory base, some natural sweetness when caramelized, adds depth
Smoked paprika adds warm smoky notes and mild sweetness, essential Spanish flavor
Sherry vinegar brightens with tang, cuts richness and makes the dish lively

Ingredient Quantities

1 lb (450 g) fresh spinach

1 can (15 oz / 400 g) chickpeas, drained and rinsed

3 tbsp extra virgin olive oil

1 medium onion, finely chopped

3 to 4 garlic cloves, thinly sliced

1 tsp smoked paprika (pimentón dulce)

1/2 tsp ground cumin

1/4 tsp red pepper flakes or pinch cayenne pepper, optional

1/2 cup low sodium vegetable or chicken stock or water

1 tbsp sherry vinegar or lemon juice

Salt and freshly ground black pepper to taste

2 tbsp chopped flat leaf parsley for garnish, optional

How to Make this

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1. Rinse the spinach well, spin or pat dry so it isnt too wet, and drain and rinse the chickpeas again just to be sure.

2. Heat the 3 tbsp extra virgin olive oil in a large skillet over medium heat until shimmering but not smoking.

3. Add the finely chopped onion and a pinch of salt, cook 6 to 8 minutes stirring now and then until soft and starting to color; you want some sweet caramelization, dont rush it.

4. Push the onion to the side, add the thinly sliced garlic and cook about 1 minute until fragrant, then stir in 1 tsp smoked paprika, 1/2 tsp ground cumin and the red pepper flakes or pinch of cayenne if using; toast the spices 30 seconds so they bloom but dont burn.

5. Add the drained chickpeas, stir to coat with the oil and spices and cook 2 to 4 minutes so they pick up flavor; you can smash a few with the back of a spoon for a creamier texture if you like.

6. Add the spinach in batches, letting each batch wilt down before adding more; pour in 1/2 cup low sodium vegetable or chicken stock or water as you go to help it wilt and create a little sauce.

7. Once all the spinach is wilted and everything is mixed, simmer gently 3 to 5 minutes so flavors marry and excess liquid reduces a bit.

8. Remove from heat, stir in 1 tbsp sherry vinegar or lemon juice, taste and season with salt and freshly ground black pepper to your liking.

9. Serve warm, sprinkled with the 2 tbsp chopped flat leaf parsley if using. This goes great with crusty bread or over rice, and leftovers taste even better the next day.

Equipment Needed

1. Large skillet (10 to 12 inch) for cooking the onion, chickpeas and spinach
2. Cutting board and chefs knife for chopping onion, parsley and slicing garlic
3. Colander for rinsing and draining the chickpeas and spinach
4. Salad spinner or clean kitchen towels to dry the spinach so it isnt too wet
5. Wooden spoon or silicone spatula for stirring and smashing a few chickpeas
6. Measuring spoons and a 1/2 cup measuring cup for oil, stock and spices
7. Can opener for the chickpea can
8. Tongs or a large spoon to add spinach in batches and toss before serving

FAQ

Can I use frozen spinach instead of fresh? Yes, you can, but thaw it fully and squeeze out as much liquid as possible before adding to the pan, frozen spinach is wetter so use less stock or cook a little longer to avoid a soupy result.

How long does this take to cook? From start to finish about 20 to 25 minutes, sauté the onion and garlic 5 to 7 minutes, then wilt the spinach 3 to 5 minutes and simmer briefly with chickpeas and spices until everything is heated and flavored.

Is this recipe vegan and gluten free? It is vegan if you use vegetable stock and gluten free if your stock and condiments dont contain gluten, so double check labels to be sure.

Can I use dried chickpeas instead of canned? Yes, but soak overnight and simmer until tender which takes about 1 to 1 1/2 hours, or pressure cook them, then drain and use like canned ones.

How do I stop the dish from becoming soggy? Cook on medium high heat and add spinach in batches so it wilts quickly, drain and rinse the chickpeas well, and dont add too much stock at once.

How long will leftovers keep and how should I reheat them? Stored in an airtight container in the fridge it keeps 3 to 4 days, reheat gently in a skillet with a splash of stock or water to loosen it up, freezing is possible but spinach texture will get softer after thawing.

Spanish Spinach With Chickpeas Recipe Substitutions and Variations

Spinach: swap with 10 oz frozen chopped spinach that’s thawed and squeezed dry or use 1 lb Swiss chard or kale, stems removed and sliced thin. Tough greens need a minute or two more cooking so they soften.
Chickpeas: use a can of cannellini or navy beans for similar creaminess or about 1 1/2 cups cooked brown lentils for a protein boost. If you use dried beans cook them first until tender.
Smoked paprika: if you dont have pimentón use sweet paprika plus a tiny pinch of chipotle or cayenne for smokiness, or try ancho chili powder, or add a drop of liquid smoke very sparingly.
Sherry vinegar or lemon juice: substitute red wine vinegar or apple cider vinegar at the same amount, or use 1 tablespoon white wine vinegar. For fresh brightness try a little lemon zest plus a splash of water instead.

Pro Tips

1) Dry the spinach good and add it in batches, dont just dump it in all at once. Wet spinach makes the dish watery and if you pile it up it wont wilt evenly. A salad spinner or squeezing handfuls in a towel saves you from a soggy mess.

2) Caramelize the onions slow and low, dont rush it. Let them get a little color – thats where the sweetness and depth come from. If you want, add a tiny pinch of sugar near the end to boost the caramel notes.

3) Play with chickpea texture: smash a few for creaminess but leave some whole or even crisp a handful in the pan for contrast. Browning them longer gives nuttier flavor and better mouthfeel than straight out of the can.

4) Finish with acid and let it rest a minute before serving, youll be amazed how much brighter it tastes. When reheating leftovers add a splash of stock or water and a little olive oil to freshen it up, instead of nuking it dry.

Spanish Spinach With Chickpeas Recipe

Recipe by Francis Mead

0.0 from 0 votes

I reinvented classic Spanish spinach with chickpeas for my Chickpea Recipes collection with a single clever ingredient that always makes readers ask how it’s done.

Servings

servings

Calories

230

kcal

Equipment: 1. Large skillet (10 to 12 inch) for cooking the onion, chickpeas and spinach
2. Cutting board and chefs knife for chopping onion, parsley and slicing garlic
3. Colander for rinsing and draining the chickpeas and spinach
4. Salad spinner or clean kitchen towels to dry the spinach so it isnt too wet
5. Wooden spoon or silicone spatula for stirring and smashing a few chickpeas
6. Measuring spoons and a 1/2 cup measuring cup for oil, stock and spices
7. Can opener for the chickpea can
8. Tongs or a large spoon to add spinach in batches and toss before serving

Ingredients

1 lb (450 g) fresh spinach
1 can (15 oz / 400 g) chickpeas, drained and rinsed
3 tbsp extra virgin olive oil
1 medium onion, finely chopped
3 to 4 garlic cloves, thinly sliced
1 tsp smoked paprika (pimentón dulce)
1/2 tsp ground cumin
1/4 tsp red pepper flakes or pinch cayenne pepper, optional
1/2 cup low sodium vegetable or chicken stock or water
1 tbsp sherry vinegar or lemon juice
Salt and freshly ground black pepper to taste
2 tbsp chopped flat leaf parsley for garnish, optional

Directions

Rinse the spinach well, spin or pat dry so it isnt too wet, and drain and rinse the chickpeas again just to be sure.
Heat the 3 tbsp extra virgin olive oil in a large skillet over medium heat until shimmering but not smoking.
Add the finely chopped onion and a pinch of salt, cook 6 to 8 minutes stirring now and then until soft and starting to color; you want some sweet caramelization, dont rush it.
Push the onion to the side, add the thinly sliced garlic and cook about 1 minute until fragrant, then stir in 1 tsp smoked paprika, 1/2 tsp ground cumin and the red pepper flakes or pinch of cayenne if using; toast the spices 30 seconds so they bloom but dont burn.
Add the drained chickpeas, stir to coat with the oil and spices and cook 2 to 4 minutes so they pick up flavor; you can smash a few with the back of a spoon for a creamier texture if you like.
Add the spinach in batches, letting each batch wilt down before adding more; pour in 1/2 cup low sodium vegetable or chicken stock or water as you go to help it wilt and create a little sauce.
Once all the spinach is wilted and everything is mixed, simmer gently 3 to 5 minutes so flavors marry and excess liquid reduces a bit.
Remove from heat, stir in 1 tbsp sherry vinegar or lemon juice, taste and season with salt and freshly ground black pepper to your liking.
Serve warm, sprinkled with the 2 tbsp chopped flat leaf parsley if using. This goes great with crusty bread or over rice, and leftovers taste even better the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.