Catalan Spinach with Chickpeas and Pine Nuts
Wilted spinach and chickpeas sautéed with garlic, smoked paprika, toasted pine nuts, and golden raisins, tapas-style.
Espinacas con garbanzos is a Catalan and Andalusian tapas dish that pairs two humble ingredients — spinach and chickpeas — with just enough sweetness and crunch to make it memorable. Toasted pine nuts and a scattering of golden raisins are the classic finishing touch, a combination that traces back to old Moorish influences on Spanish cooking.
Smoked paprika and plenty of sliced garlic bring the smoky depth, and the whole dish comes together in one pan in well under half an hour.
Spinach and chickpeas are both notably rich in iron, which is part of why this dish is often reached for by people managing anemia or simply trying to build more plant-based iron sources into their week. It works equally well as a light lunch on its own or as a side dish alongside grilled fish or chicken, and it tastes just as good served at room temperature the next day.
Ingredients
- 3 tbsp olive oil
- 4 cloves garlic — thinly sliced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 10 oz baby spinach
- 15 oz chickpeas — 1 can, drained and rinsed
- 2 tbsp pine nuts — toasted
- 2 tbsp golden raisins
- 1 tbsp sherry vinegar
- 1/4 tsp sea salt
- 1/4 tsp black pepper
These ingredients are standard at most major European supermarkets.
Instructions
- 1Heat olive oil in a large skillet over medium heat. Add garlic and cook until just golden, about 1 minute.
- 2Stir in smoked paprika and cumin, cooking a few seconds until fragrant.
- 3Add chickpeas and cook 3-4 minutes, stirring, until warmed through and lightly crisped at the edges.
- 4Add spinach in batches, stirring until wilted, about 3-4 minutes total.
- 5Stir in raisins, sherry vinegar, salt, and pepper.
- 6Transfer to a serving dish and scatter with toasted pine nuts.