Tapas: Espinacas Con Garbanzo (Spinach with Chickpeas)

Espinacas Con Garbanzo is a common tapas dish in some areas of Spain. The way it is prepared will undoubtedly vary depending on the region, and then it will vary even just depending who is cooking! (every family might do things differently, no different than anywhere else in the world.)

I made my Spinach with Chickpeas simply, with onion, garlic, smoked paprika, and olive oil. I was serving it with Calçots Con Romesco (Grilled Scallions with Romesco), Crusty Bread, and Extra Romesco Sauce on the side. (these 3 posts are meant to be read together for full effect) The romesco has lots of tomato and red pepper flavours, with acidity from sherry vinegar, so I didn't feel the need to add any of these nuances to this recipe. If you weren't serving it with Romesco, you could add a squeeze of lemon or splash of sherry vinegar if you'd like, though even though I have a strong affinity for the perfect balance of acidity in a dish, there's something about just squidgy olive oil coated things seasoned well with salt and pepper. I think I always want crusty bread grilled with olive oil when I'm eating this. Especially with the other tapas dishes I made. Piling all the deliciousness onto bread is perfection! 

​Don't make this recipe if you plan on skimping on the amount of olive oil. It's basically the sauce, and I'm really generous with it. I want every bite to be lusciously coated or it will just taste dry. 

Serves 2-4 

Ingredients:

• 1 can of chickpeas, drained and rinsed 
• 1/2 Spanish onion, thinly sliced
• 4 cloves garlic, chopped
• 4 tbsp Extra Virgin Olive oil or more to taste
• 1 tsp smoked paprika
• 6 oz spinach, you can chop it a bit if the leaves are really big
• ​s&p to taste
• a handful of toasted chopped almonds to garnish, if desired

Method:

1. Heat a couple tablespoons (I don't measure just drizzle in some) olive oil in a pan over medium heat. Add onion and sweat until mostly softened. Season with S & P
2. Add in chopped garlic and cook a few minutes longer. 
3. Now add in chickpeas, a glug more extra virgin olive oil and smoked paprika. I stir this around for several minutes until the chickpeas are hot. (Lower the heat, if necessary, not trying to add colour here). You should be able to see the olive oil in the pan pooling around everything a bit.
4. Now add in the spinach. Keep folding it in until wilted. I like lots of spinach here. Every bite should have both spinach and chickpeas. Taste and season with s & p if needed. Sometimes I add a sprinkle of chili flakes because I like them for a bit of added heat, and I always have some in a tiny dish on my counter for such an occasion.

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