Catalan Spinach Chickpeas Recipe

Ever had one of those days when you’re craving something quick, hearty, and oh-so-full of flavor? Enter my go-to skillet sensation: garlicky spinach and chickpeas with a smoked paprika twist, perfect for when you want a dish that feels both familiar and a little bit unexpected.

The vibrant flavors and nutritional noteworthiness of my Catalan Spinach Chickpeas Recipe make me love this dish. The base of chickpeas and fresh spinach sounds fine, but the addition of smoked paprika and sherry vinegar makes it irresistible.

The pine nuts and raisins provide an interesting, delightful contrast that all but says, “Dig into this today!” This recipe is what you should make when you want a satisfying, well-balanced, mixed-protein meal. And it actually comes together pretty quickly, so you can enjoy every vibe of this dish.

Ingredients

• Olive Oil: Rich in healthy fats, boosts heart health.
• Garlic: Adds aromatic flavor, supports immune function.
• Pine Nuts: Provide protein and healthy fats, add a nutty taste.
• Raisins: Natural sweetness, high in iron and fiber.
• Spinach: Packed with vitamins, excellent source of iron and calcium.
• Chickpeas: High in fiber and protein, heartily nutritious.
• Smoked Paprika: Infuses smoky depth, rich in antioxidants.
• Sherry Vinegar: Adds tangy depth, balances sweetness.

Ingredient Quantities

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup pine nuts
• 1/4 cup raisins
• 10 ounces fresh spinach
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons sherry vinegar

How to Make this

1. In a large skillet, heat the olive oil over medium heat.

2. Mince the garlic and add it to the mixture, cooking for about 1 minute until fragrant.

3. Incorporate the pine nuts and sauté them until they are faintly brown, maybe 2-3 minutes.

4. Combine the plump raisins with the ingredients in the skillet and cook for another minute or two.

5. Introduce the new spinach in portions, mixing it in with the others and occasionally giving the spinach room to express itself until it is completely wilted. This is a sauté. It should take 3-5 minutes.

6. When the spinach has shrunk, the next step involves the skillet and the chickpeas. They go in next and are stirred into harmony with the spinach. A note of caution: hardly a meal goes awry more dramatically than one featuring dry chickpeas. If you even suspect that your chickpeas aren’t adequately moist, add a tablespoon or two of water before stirring everything together. Then dig in. Ingredients:
Skillet; chickpeas; olive oil; salt; pepper; fresh spinach.

7. Dust the mix with smoked paprika and stir well.

8. Taste and add salt and pepper as necessary.

9. Douse the cooked components with sherry vinegar and mix thoroughly.

10. Serve warm as a side dish or savor as a light main course.

Equipment Needed

1. Large skillet
2. Cooking spoon
3. Knife (for mincing garlic)
4. Cutting board (for mincing garlic)
5. Measuring spoons
6. Can opener (for the chickpeas)
7. Strainer or colander (for draining and rinsing chickpeas)

FAQ

• Can I use canned spinach instead of fresh?Use fresh spinach for this recipe because it yields the best texture and flavor. Canned spinach might be too mushy.
• What can I use instead of pine nuts?In this recipe, slivered almonds or chopped walnuts work well as substitutes for pine nuts.
• Is there an alternative to sherry vinegar?If you can’t find sherry vinegar, you could use red wine vinegar or apple cider vinegar instead.
• How can I make this dish spicier?Introduce some heat to the dish with a pinch of red pepper flakes or a dash of hot sauce.
• Are there any modifications for a lower-sodium version?To create a lower-sodium version, use canned chickpeas that are low in sodium, and cut back on the added salt.
• Can this dish be made ahead of time?Indeed, preparation can precede the actual event, and it can be stored in the cold vault of your kitchen for a time frame that nearly approaches 3 full days. If you want to serve this at an event, it can easily be whipped up the day before. Just reheat and you’re ready to serve.
• Is there a gluten-free version of this recipe?Indeed, this recipe is inherently gluten-free since none of the ingredients included in the list have gluten in them.

Catalan Spinach Chickpeas Recipe Substitutions and Variations

Sunflower oil or avocado oil can take the place of olive oil.
Pine nuts: Substitute slivered almonds or chopped walnuts.
Raisins: Change them out for dried cranberries or currants.
Substitute baby kale or Swiss chard for fresh spinach.
Substitute red wine vinegar or apple cider vinegar for sherry vinegar.

Pro Tips

1. Toast the Pine Nuts Separately To enhance the flavor, toast the pine nuts in a dry skillet over medium heat until golden brown before starting with the olive oil. This ensures an even toast and prevents them from burning when cooked with other ingredients.

2. Soak the Raisins For plump and juicy raisins, soak them in warm water or even a bit of sherry vinegar for 10 minutes before adding them to the skillet. This rehydrates the raisins and adds extra moisture to the dish.

3. Use Fresh Garlic Enhancement To elevate the aroma and flavor, consider adding half of the garlic at the start and the other half towards the end of cooking. This provides a layered garlic flavor with both a subtle background note and a fresh punch.

4. Maintain Spinach Texture To avoid overcooking, add the spinach in batches, giving each addition a chance to wilt slightly before adding more. This helps in retaining a bit of texture and prevents the spinach from becoming too mushy.

5. Chickpea Addition For extra flavor, sauté the chickpeas separately in a bit of olive oil with a pinch of salt and pepper before adding them to the dish. This allows them to absorb more seasoning and contributes a slightly crispy texture that contrasts nicely with the softness of the spinach.