Spinach and chickpeas cooked with garlic, cumin, and olive oil
Espinacas con Garbanzos is a traditional Andalusian side dish combining tender spinach with creamy chickpeas, aromatic garlic, and warming spices like cumin. This nutritious dish is hearty enough to serve as a main course and represents the Mediterranean diet at its finest.
Serves 4
Wash spinach thoroughly and roughly chop. Set aside.
Heat olive oil in a large pan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add cumin and cook for 30 seconds.
Add spinach to the pan in batches, stirring until wilted. Add chickpeas and vegetable broth. Simmer for 10-12 minutes.
Taste and adjust seasoning with salt and pepper. Serve hot as a side dish or main course.
Add spinach gradually so it wilts evenly without clumping
Use fresh spinach if possible for best flavor
Don't overcook spinach—it toughens with prolonged cooking
Add diced tomatoes for brightness
Include raisins and pine nuts for sweet and nutty flavors
Top with a fried egg for a complete meal
Refrigerate for up to 3 days. Reheat gently on the stove with a splash of broth.
This dish is rooted in Andalusian cuisine and reflects the influence of Moorish cooking on southern Spain. The combination of leafy greens with legumes is nutritionally complete and has been a staple for centuries.
Yes, thaw and squeeze dry first to remove excess water. Use about 250g frozen spinach as it's more concentrated than fresh.
Smoked paprika or coriander are good alternatives for warmth and flavor depth.
Per serving · 4 servings total
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