SpanishMedium · Hot
Garbanzos con Espinacas, Cumin and Smoked Paprika
Chickpeas and spinach coaxed together in a pan with garlic, cumin, and smoked paprika — the spices toasted briefly so they bloom rather than stay raw, the spinach wilted in just enough to carry everything without disappearing. Satisfying in the way that simple food cooked with intention always is. It needs nothing more.
Prep
15 min
Cook
30 min
Total
45 min
Method
Build the Sofrito
1
2
Add the minced garlic and cook for 1 minute until fragrant, then stir in the cumin and smoked paprika. Toast the spices for 30 seconds.
Cook the Tomatoes
Add the Chickpeas and Spinach
4
A
Nutri-Score
Excellent balance
A–E · lower is better · score -9
Calories
989
per serving
Calorie-dense · 989 kcalSource of protein · 43gHigh in fibre · 23gLow sugar · 5gLow saturated fat · 4g
Protein
43g
Carbs
136g
Fat
33g
Sat. fat
4g
Fiber
23g
Sugar
5g
Sodium
1002mg
Gluten FreeVeganMediterraneanDairy FreeNut FreeHeart HealthyAnti InflammatoryDigestive HealthPlant ProteinHigh ProteinHigh FiberIron RichLow Saturated Fat
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.7
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.6m³
Runoff
0.07g P
chickpeas drives 55% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
5
Salty
3
Sour
2
Bitter
2
Spicy
Textures
TenderSilkyUnctuous
Aromas
SmokyEarthyHerbaceousTomato
Kitchen Equipment
Primary Tool
Dutch OvenDutch OvenHeavy PotLadleChef KnifeCutting BoardCan OpenerMeasuring SpoonsMeasuring CupWooden SpoonColanderKitchen TowelAluminum Foil
Counter FootprintSmall
Safety & Storage
Cross Contamination
Use clean utensils and cutting boards when handling canned chickpeas. Rinse canned chickpeas thoroughly under cold water to remove excess sodium and any potential contaminants from the canning liquid.
Cooking Temperature
Ensure chickpeas reach a rolling boil and maintain simmer for at least 10 minutes to eliminate potential bacterial contamination. The stew should bubble gently throughout cooking.
Storage
Refrigerate leftover stew within 2 hours of cooking. Store in airtight containers and consume within 3-4 days. Spinach-based dishes are particularly susceptible to bacterial growth if left at room temperature.
High Risk Population
When serving immunocompromised individuals, elderly, or pregnant women, ensure all spinach is washed thoroughly under running water and the stew is heated to steaming hot (165°F) throughout before serving.
Handling
Add spinach gradually as instructed. Adding large amounts at once can cause temperature to drop rapidly, creating a potential food safety risk. Allow each batch to wilt completely before adding more.
Pro Tips
Technique
Let your sofrito speak — do not rush the onions. Eight minutes over gentle heat until they are translucent and soft, not brown. This is where the flavor lives, and a burned onion will ruin everything.
Substitution
If you cannot find smoked paprika, use a good Spanish sweet paprika and add a small piece of smoked Spanish ham bone while it simmers — the result will be almost as magnificent.
From the chef
This stew earns its place at any table: a slow sofrito of tomato, garlic and smoked paprika built until the oil separates and the fragrance fills the kitchen, then the chickpeas folded in to absorb every drop of that concentrated base. The cumin blooms in the oil before the tomato goes in — that thirty seconds matters. The spinach wilts in at the end, just enough to carry the stew without disappearing into it. Finish with a generous pour of good olive oil. You cannot rush this, and you should not try.
TagsValencianOne PotMediterraneanHeartyChickpeaSpinachSofritoSpice Forward
Source: generated · May 30, 2026