Savory Andalusian Espinacas con Garbanzos with Paprika Oil Drizzle
A traditional Andalusian dish combining earthy spinach, hearty chickpeas, and a delightful paprika oil drizzle.
Preparation
Get these tasks done before you start cooking.
Preparing the Spinach and Chickpeas
- 1
Heat oil
Heat olive oil in a large skillet over medium heat.
- 2
Sauté garlic
Add minced garlic and sauté until fragrant, about 1 minute.
- 3
Cook spinach
Add spinach and cook until wilted, about 2-3 minutes.
Tip: Add a splash of lemon juice to the spinach for a burst of freshness.
Preparing the Paprika Oil
- 1
Heat oil gently
In a small saucepan, heat olive oil over low heat.
- 2
Add spices
Stir in smoked paprika and cayenne pepper, if using.
- 3
Infuse oil
Let the mixture infuse for 5 minutes, then remove from heat.
Tip: Do not let the paprika oil get too hot, as it can become bitter.
How to Make Savory Andalusian Espinacas con Garbanzos with Paprika Oil Drizzle
Total time: 1 h 33 min · Yields 4 servings
- 1
Sautéing Spinach
Add chickpeas to the spinach mixture, season with cumin, smoked paprika, salt, and pepper, and stir well.
- 2
Simmering
Let the mixture cook on low heat for 10 minutes to blend flavors.
- 3
Drizzling Paprika Oil
Just before serving, drizzle the prepared paprika oil over the dish.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this dish ahead of time?
Yes, you can prepare the dish up to a day in advance. Reheat gently on the stovetop.
Can I use frozen spinach instead of fresh?
Yes, but make sure to thaw and drain excess water for the best texture.
Is there a substitute for chickpeas?
Cannellini beans or lentils can be good substitutes.
Can I make it spicier?
Increase the cayenne pepper in the paprika oil or add chopped fresh chili.
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