Pan & Wok
Espinacas con garbanzos
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
A delicious example of Andalusian tapas cuisine: spinach and chickpeas are combined with a spicy bread-garlic paste and cumin.
Timing
- Preparation: 15 min.
- Cooking/Baking: 25 mins.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 390 kcal
- Protein
- ≈ 14.9 g
- Carbohydrates
- ≈ 32.1 g
- Fat
- ≈ 18.4 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Paprikapulver (Matvaretabellen)
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 500 g fresh leaf spinach or thawed frozen leaf spinach · ≈ 500 g · Assumed quantity / reference product
Spinat roh (G211100) - 500 g cooked chickpeas, drained · ≈ 500 g · Assumed quantity / reference product
Kichererbse reif, gekocht (G770432) - 3 cloves of garlic · ≈ 9 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 2 slices of stale white bread (approx. 70 g) · ≈ 70 g · Assumed quantity / reference product
Weizenbrot/Weißbrot (B311000) - 4 tbsp olive oil · ≈ 54.6 g · Assumed quantity / reference product
Olivenöl (Q120000) - 1 tsp mild paprika powder · ≈ 2.5 g · Assumed quantity / reference product
Paprikapulver (Matvaretabellen) (PAPRIKA) - 1 tbsp sherry vinegar · ≈ 15 g · Assumed quantity / reference product
Branntweinessig (R122000) - 150 ml vegetable broth · ≈ 150 g · Assumed quantity / reference product
Gemüsebrühe (X416243)
Not included in the base calculation
- 1 teaspoon ground cumin · Salt or small seasoning amount; no salt/micronutrient calculation
- Salt and pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 500 g fresh leaf spinach or thawed frozen leaf spinach
- 500 g cooked chickpeas, drained
- 3 cloves of garlic
- 2 slices of stale white bread (approx. 70 g)
- 4 tbsp olive oil
- 1 teaspoon ground cumin
- 1 tsp mild paprika powder
- 1 tbsp sherry vinegar
- 150 ml vegetable broth
- Salt and pepper
Instructions
- Wash spinach thoroughly; Squeeze out the frozen spinach well. Rinse chickpeas.
- Heat 2 tablespoons of oil in a large pan, toast the garlic slices and bread over medium heat until golden brown; take out.
- Process the bread and garlic with cumin, paprika powder, vinegar and 4 tablespoons of broth in a blender or mortar to form a spicy paste.
- Add the remaining oil to the pan and let the spinach collapse in portions. Add chickpeas and spice paste, pour in remaining broth.
- Simmer everything gently for 8-10 minutes until the sauce is well distributed. Season with salt, pepper and a little vinegar if necessary; serve with bread.
Tips
- The roasted bread and garlic paste makes the difference: it binds and flavors at the same time.
- Frozen spinach is very suitable. Use a mild wine vinegar instead of sherry vinegar.
