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Spinach and chickpea stew in a frying pan on the stovetop.

Espinacas con Garbanzos (Spinach and Chickpeas)

A Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) that will have you craving another bite!
4.95 from 35 votes
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Course: Main
Cuisine: Spanish
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 121.93kcal


  • 1 jar garbanzo beans (chickpeas) (around 500g or 18 ounces) Note: you could also soak and cook dried garbanzos for even more delicious results, but I find that good quality canned beans do the trick nearly as well.
  • 10 ounces fresh spinach washed. (One large bag or around 300 grams/10 ounces).
  • 2 thick slices of day old bread sourdough works well with crusts removed and cut into cubes
  • 15 blanched unsalted Marcona almonds
  • 1/4 cup tomato sauce (60ml)
  • 3 garlic cloves chopped
  • Extra virgin olive oil
  • 2 tbsp Sherry vinegar or red wine vinegar if sherry vinegar is hard to come by
  • 1 tsp ground cumin
  • Ground cayenne pepper to taste
  • 1 tsp Salt (more to taste)
  • Black pepper to taste
  • 1 tsp Smoked Spanish paprika I use pimentón dulce, but you could also use pimentón picante


  • Coat a large saucepan with extra virgin olive oil (approx. 2 tbsp) and heat to medium high
    A frying pan with olive oil to prepare espinacas con garbanzos
  • Before the oil gets too hot, add the spinach (in batches if necessary)
    Fresh spinach wilting in a frying pan
  • Sauté the spinach until just wilted and remove to strain in a colander
    Spinach straining in a colander
  • Re-coat the pan with olive oil and add in the bread cubes and raw almonds. Fry until the bread and almonds are browned and crispy on each side
    Cubed bread and almonds in a frying pan with olive oil
  • Add the chopped garlic, cumin, cayenne and black pepper and sauté for a couple of minutes, until the garlic is fragrant and turning brown
    Sauteed bread cubes, garlic and almonds in a frying pan
  • Transfer the ingredients to a blender/food processor and add the sherry vinegar
    Fried garlic, almonds and bread cubes in an immersion blender
  • Blend the ingredients together until you have a thick paste (you can add a few tablespoons of water if needed to blend easier, but don't over blend and make it gooey)
    A light brown paste of almonds, garlic and bread cubes in a blender base
  • Return the paste to the saucepan and add your garbanzo beans and tomato sauce
    A frying pan with almond, garlic and bread paste next to garbanzo beans and tomato sauce
  • Stir gently until the chickpeas are fully coated by the sauce and add a bit of water to thin things out
    Coating the chickpeas with almond paste in a large pan
  • Add the spinach and stir gently until it is evenly incorporated and hot
    Spinach and chickpea stew mixed together in a frying pan
  • Season with salt and pepper
    Seasoning the pan of spinach and chickpea stew with salt and pepper
  • Once plated, drizzle a swirl of extra virgin olive oil on top of each dish, then sprinkle a small amount of smoked Spanish paprika on top
    Spinach and chickpea stew in a clay dish
  • Enjoy!
    Close up of Spinach and chickpea stew in a clay dish


  • Spinach: If you prefer, you can substitute the spinach for kale or chard. 
  • Chickpeas: Use great quality chickpeas that aren't too mushy (if canned/jarred).
  • Almonds: Marcona almonds have a wonderful flavor for this dish, but any almonds will do in a pinch.
  • Sherry vinegar: Substitute red wine vinegar if you must.
  • Lasts up to four days in the fridge. 
  • You can freeze for up to two months.


Calories: 121.93kcal | Carbohydrates: 12.88g | Protein: 5.05g | Fat: 6.5g | Saturated Fat: 0.87g | Cholesterol: 0.18mg | Sodium: 289.07mg | Potassium: 561.87mg | Fiber: 3.27g | Sugar: 2.1g | Vitamin A: 7615IU | Vitamin C: 22.85mg | Calcium: 112.2mg | Iron: 3.37mg
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!