Spanish Garlic Spinach and Chickpeas — Sevillian Spinach and Chickpeas
Andalusian skillet of spinach and chickpeas simmered with garlic, cumin, and pimenton, sharpened with sherry vinegar, finished with toasted breadcrumbs and crusty bread.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain and rinse chickpeas. Slice 8 garlic cloves thin. Wash and drain spinach. Tear breadcrumbs from 2 slices country bread. Cut lemon into 4 wedges.
Toast
Heat 2 tbsp olive oil in a wide skillet over medium for 1 minute. Add breadcrumbs, toast 90 seconds until deep golden and crisp. Transfer to a bowl and set aside.
Sweat
Add remaining 2 tbsp oil, sliced garlic, and 2 bay leaves to the same skillet over medium-low. Cook 2-3 minutes until garlic is pale gold and fragrant but not browned.
Build
Stir in cumin and pimenton off the heat for 15 seconds. Return to medium, add chickpeas and 0.5 tsp salt. Toss 90 seconds until coated and warmed through evenly.
Simmer
Pour in stock and sherry vinegar. Simmer 4-5 minutes until reduced by half. Fold in spinach in two handfuls over 2 minutes until just wilted. Season with remaining salt and pepper to taste.
Plate
Scatter toasted breadcrumbs over the skillet. Serve with crusty bread and lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.