Spanish Chickpeas with Spinach - Garbanzos con Espinacas

Spanish Chickpeas with Spinach - Garbanzos con Espinacas

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La Cocina Goya

Vegetarian Chick Pea Recipe

For a warm and comforting side dish, try this classic Spanish recipe of chick peas and spinach, or Garbanzos con Espinacas. This recipe is chock full of protein-packed GOYA® Chick Peas and healthy chopped spinach that cooks gently in paprika-spiked olive oil until warm and brimming with flavor. The best part: with all of those healthy ingredients, you can feel even better about dishing out second servings!

  • Ingredients
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1 tsp.

GOYA® Minced Garlic, or 2 cloves garlic, finely chopped

2 tsp.


1 tsp.

ground cumin

4 cups

packed spinach (about ½ lb.), stemmed, rinsed and coarsely chopped

1 can (15.5 oz.)

GOYA® Chick Peas, or GOYA® Low-Sodium Chick Peas, drained and rinsed

Chick Peas

Winner of the ChefsBest® Excellence Award for overall quality.*

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2 tbsp.

unseasoned breadcrumbs

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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Step 1

Heat oil in large skillet over medium heat. Add garlic, paprika and cumin. Cook, stirring often, until fragrant, about 30 seconds.

Step 2

Add spinach to pan. Cook, stirring occasionally, until spinach wilts. Add 1 cup water. Using wooden spoon, scrape up any browned bits stuck to bottom of pan; bring water to boil. Stir in chick peas and breadcrumbs. Reduce heat to medium low. Simmer, stirring occasionally, until thick and chickpeas are heated through, 5-7 minutes. Stir in vinegar; season with adobo.

Recipe Tags

Side Dishes Spain Under 40

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