Spanish Beans Garbanzos Con Espinacas Recipe

There’s nothing I love more than a quick and hearty dish that warms the soul with its rich, smoky flavors and vibrant colors. This recipe packs in the taste with easy-to-find ingredients like chickpeas and spinach, and the squeeze of lemon at the end just takes it to a whole new level of fresh deliciousness!

Change the wording in the recipe for Spanish Beans with Spinach without altering its structure or format. The recipe calls for smoked paprika, which imparts a smoky flavor that is complemented beautifully by the earthiness of cumin.

Meanwhile, hearty chickpeas and fresh spinach bounce with nutrition, fiber, and iron. A touch of lemon and parsley makes the dish pop with freshness.

Spanish Beans Garbanzos Con Espinacas Recipe Ingredients

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Olive Oil: Rich in healthy monounsaturated fats, enhances flavor and aids in vitamin absorption.

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Onion: Adds sweetness and depth, contains antioxidants and vitamin C for immunity.

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Garlic: Provides aromatic flavor, known for anti-inflammatory and heart health benefits.

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Smoked Paprika: Contributes smokiness and rich color, sourced from dried, smoked peppers.

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Chickpeas: High in protein and fiber, aids digestion and promotes satiety.

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Spinach: Loaded with iron and vitamins, supports vision and boosts energy levels.

Spanish Beans Garbanzos Con Espinacas Recipe Ingredient Quantities

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (400g) diced tomatoes
• 1 can (400g) chickpeas, drained and rinsed
• 200g fresh spinach, washed and chopped
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

How to Make this Spanish Beans Garbanzos Con Espinacas Recipe

1. Warm the olive oil in a vast skillet over medium heat. Put in the tiny diced onion and let it become see-through, for about 5 minutes.

2. Mix in the minced garlic and sauté for another 1-2 minutes until you can smell its fragrance.

3. Add the smoked paprika, ground cumin, and, if using, cayenne pepper. Stir well to coat the onions and garlic with the spices.

4. Add the can of diced tomatoes, with their juices, to the pot. Stir to combine with the spices.

5. Put the chickpeas, well-drained and rinsed, into the pan. Stir well so that they are evenly distributed in the tomato mixture.

6. Taste and add salt and pepper as needed. Let the soup come to a gentle simmer and then cook for about 10 minutes. Stir occasionally.

7. Put the spinach into the pan and stir it until it is wilted and nicely integrated into the stew.

8. Taste the combination and if necessary, make adjustments to the seasoning by adding more salt or pepper.

9. After wilting the spinach and combining the flavors, I took the pan off the heat.

10. Present the dish in a heated state, with the fresh parsley as your garnish, and to the side abundant lemon wedges for the enthusiastic and liberally juniper-scented squeezing that must precede any enjoyment of this dish.

Spanish Beans Garbanzos Con Espinacas Recipe Equipment Needed

1. Large skillet
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Can opener
7. Colander
8. Mixing spoon
9. Serving bowl or plate
10. Lemon juicer (optional)

FAQ

• What type of olive oil should I use?
  Use extra virgin olive oil for the best flavor.
• Can I use fresh tomatoes instead of canned?
  Yes, you can substitute with about 3-4 fresh tomatoes, chopped, though the cooking time may increase slightly.
• What is the function of the smoked paprika in this dish?
  Smoked paprika adds a depth of flavor and a hint of smokiness that complements the other ingredients.
• Is the cayenne pepper necessary?
  It’s optional; include it if you prefer some heat, otherwise omit for a milder dish.
• Can I use frozen spinach instead of fresh?
  Yes, just make sure to thaw and drain the spinach well before adding it to the dish.
• How long does this dish keep in the fridge?
  It can be stored in an airtight container in the fridge for up to 3-4 days.

Spanish Beans Garbanzos Con Espinacas Recipe Substitutions and Variations

Avocado oil or sunflower oil can be used in place of olive oil.
Shallots or leeks can be used in place of onions for a milder flavor.
Paprika that has been smoked: For a similar effect, attempt using standard paprika or a combination of paprika and liquid smoke.
Diced tomatoes in a can: Use fresh, peeled, and chopped tomatoes instead, or use tomato passata.
Chickpeas: If you don’t have chickpeas, you can substitute them with white beans or cannellini beans.

Pro Tips

1. For an extra layer of flavor, roast the chickpeas in the oven with a bit of olive oil and a pinch of salt until they’re slightly crispy before adding them to the skillet.

2. Use freshly ground spices if possible. Toast the cumin seeds and then grind them yourself for a more intense flavor.

3. Add a splash of vegetable broth or stock along with the tomatoes for a richer, more complex taste.

4. To balance the acidity of the tomatoes, stir in a small piece of sugar or a dash of honey.

5. Serve the dish with a dollop of Greek yogurt or a few crumbles of feta cheese for added creaminess and a tangy contrast.