Spinach and chickpeas in garlic and cumin — a simple Andalusian vegetable dish.
Espinacas con garbanzos is a Moorish-influenced vegetable dish that's humble, nutritious, and utterly delicious. Fresh spinach and chickpeas are sautéed with plenty of garlic and warm spices, finished with a pinch of cumin and a squeeze of lemon. It's served as a side dish or light main.
Serves 4
Heat olive oil in a large pan. Cook minced garlic over low heat until golden, 2 minutes.
Add cumin and saffron, stirring for 30 seconds until fragrant.
Stir in chickpeas and cook 3 minutes to warm through.
Add spinach in batches, stirring until wilted, 5 minutes total. Squeeze lemon juice over. Season with salt and pepper.
Use fresh spinach when possible.
Don't rush the garlic cooking — it should be golden, not brown.
Serve warm or at room temperature.
Add a poached egg on top
Include raisins or pine nuts
Top with crispy garlic chips
Refrigerate up to 3 days. Serve cold or reheated gently.
Espinacas con garbanzos shows the Moorish influence in Andalusian cooking. The combination of warm spices and earthy chickpeas and spinach reflects centuries of cultural exchange.
Yes, thaw and squeeze out excess moisture first. Fresh is better but frozen works.
Omit it — the dish will still be delicious. Saffron just adds a subtle floral note.
Per serving · 4 servings total
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