Plant Oriented Cooking

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RECIPE: Espinacas con Garbanzos


  • 1 cup of dried garbanzo beans (chickpeas) or 19 oz of cooked chickpeas, rinsed and drained
  • 1 lb fresh spinach
  • 4 large cloves of garlic, peeled
  • 2 thick (½ inch) slices of day old bread with crust removed
  • 15 blanched unsalted Marcona almonds
  • 1 tsp cumin
  • ¼ cup tomato sauce
  • 1 tsp pimentón de La Vera (Spanish paprika)
  • ¼ cup extra virgin olive oil
  • 2 tablespoons of vinagre de Jerez (sherry vinegar)
  • Salt and pepper to taste
  • Cayenne pepper to taste (optional)


  1. Heat 1 tbsp oil in a skillet and sauté the bread, raw almonds, garlic, cumin, cayenne and black pepper over medium heat until golden brown on all sides of the bread. Transfer to a mortar, add salt and vinegar and mash to a paste with a pestle.
  2. Add remaining oil to the skillet and heat. Quickly sauté the spinach for a few minutes, add the paprika, chickpeas, bread and garlic paste, and spices. Cook over medium heat for a minute, adding water if the mixture is dry. Turn off the heat and leave it to sit for 10 minutes for the flavors to meld.
  3. Season with salt and pepper to taste.
  4. Serve with bread, a light drizzle of fresh olive oil and a sprinkle of pimentón.
  5. Buen provecho!


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