Cooking Lucid
Espinacas con Garbanzos
Seville's beloved spinach and chickpea stew with cumin, paprika, and bread crumbs. A tapas bar staple — hearty, vegan, and deeply flavorful.
Prep 10 min
Cook 20 min
Total 30 min
Serves 4
Lunch·Spanish·Easy
Ingredients
Step 1 — Stew
- ¼ cup olive oil
- 4 garlic cloves
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 lb spinach
- 2 cans (15 oz each) chickpeas (drained)
- 1 cup vegetable broth
- 2 tbsp sherry vinegar
- Day-old bread (cubed)
Instructions
- 1
Toast bread and spices
Fry bread cubes in oil until golden. Add garlic, cumin, and paprika.
- 2
Stew
Add spinach, chickpeas, and broth. Simmer 10 minutes until thick.
- 3
Finish
Stir in vinegar. Mash some chickpeas for body. Serve with the fried bread.
Nutrition per serving: 320 cal · 14g protein · 38g carbs · 14g fat · 10g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
