Miz Chef

Cooking Up a Healthy Life

Spanish Spinach & Chickpeas

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IMG_5396I was in Seattle this past week and as it usually is when I return from a trip, I found myself with an empty fridge. Well, what I consider empty, anyway. So, I went to the produce market to see what vegetables looked good. I was surprised to be irresistibly drawn to some spinach.

I say surprised because, although I like spinach, I don’t exactly go wild for it. But this particular store had bunches of spinach on sale for $1. And they were nice-looking bunches, too. Not wilted or dried, but fresh and green. So, I bought a couple of bunches.

After giving a little thought to what I might want to do with it, I quickly decided that I wanted to make a Spanish tapa staple: Espinaca con Garbanzos. Or Spinach with Chickpeas.

What makes this dish delectable is the bread crumbs, which turns the flavorful, garlicky spinach liquid into a thick, scoopable sauce. If you are gluten intolerant, you can use gluten-free bread crumbs. You can change the flavor profile very easily by adding any kind of spices you like. And best of all, this is a low-cal, low-fat, high-nutrient dish that is savory and comforting all at once.

This is a simple version that you can prepare in no time. The Spanish dollop this on toast for an iron-rich, protein-packed appetizer.

Buen provecho! Enjoy!

Spanish Spinach & Chickpeas

1 tablespoon olive oil
3 large garlic cloves, minced
2 lbs. fresh spinach, washed and drained
1½ teaspoons sea salt
2 cups cooked chickpeas
2 teaspoons paprika
Freshly ground black pepper to taste
2 tablespoons dry bread crumbs

Heat the oil in a wide skillet over medium heat. Add the garlic and saute until fragrant, about 30 seconds. Add the spinach and about ½ cup water. Sprinkle in 1 teaspoon salt. Cover the pan and cook until the spinach has wilted down.

IMG_5388Add the chickpeas, paprika, and remaining salt and stir. Cook another 2 or 3 minutes, or until the chickpeas are heated through.IMG_5390Add the bread crumbs and pepper and stir. Cook another few minutes until it’s thick and saucy.IMG_5392Serve with crusty bread or pile on top of pieces of toast.IMG_5394Makes 2 main-meal servings or 8 tapas servings.


Author: Miz Chef

I am an Agent of Food—a writer, cookbook author, and personal chef.

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