Spanish Braised Chickpeas with Spinach, Tomato and Garlic (Garbanzos Guisados)
Braised chickpeas simmered with tomatoes, stock, cumin and smoked paprika, finished with wilted spinach and sherry vinegar.
- 240 g tinned chickpeas
- 120 g fresh spinach
- 200 g tinned tomatoes
- 5 whole garlic cloves
- 70 g onion
- 3 g smoked paprika
- 2 g cumin seeds
- 25 ml olive oil
- 100 ml vegetable stock
- 2 tsp sherry vinegar
- 2 g sea salt
- 50 g crusty bread
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Add to a shopping listHow the shopping list works →- Step 1
Heat olive oil in a large, heavy-bottomed pan over medium heat. Add cumin seeds and let crackle for 30 seconds.
- Step 2
Add finely diced onion and cook for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Step 3
Stir in smoked paprika and cook for 30 seconds. Pour in tinned tomatoes (with juice) and vegetable stock.
- Step 4
Drain and rinse chickpeas. Add to the pan and stir well. Simmer uncovered for 12 minutes, allowing flavours to meld.
- Step 5
Add fresh spinach in handfuls, stirring until wilted (2–3 minutes). Season with sherry vinegar and salt to taste.
- Step 6
Simmer for 2 more minutes. Taste and adjust seasoning.
- Step 7
Serve in a deep bowl with crusty bread on the side for dipping.
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