This recipe for Espinacas con Garbanzos (Spinach with Garbanzo Beans) offers a delightful, hearty twist on a traditional Spanish tapas dish, with added flavors inspired by Peruvian cuisine. Typically enjoyed as a side or light meal, this dish becomes a satisfying part of any spread, pairing especially well with grilled meats and fresh, crusty bread.
With its roots in North African flavors, Espinacas con Garbanzos has grown to become a staple in Spain, particularly as a tapas favorite in Seville. Here, the Peruvian influence shines with a touch of aji amarillo, elevating the classic recipe with a hint of spice and a unique flavor profile.
Why Peruvian Flavors Enhance Espinacas con Garbanzos
Peruvian cuisine’s vibrant flavors, including cumin, aji amarillo, and fresh herbs, perfectly complement the earthy garbanzos (chickpeas) and spinach in this dish. The touch of aji amarillo adds just the right amount of heat and depth without overpowering, creating a dynamic, comforting meal that’s also nutritious. Whether served as a side or a main course, this Peruvian-inspired take on Espinacas con Garbanzos is sure to be a favorite.
Ingredients (Serves 4)
- 1 tbsp extra-virgin olive oil
- 4 cloves garlic, minced
- 1/2 onion, finely diced
- 1 (10-ounce) box frozen chopped spinach, thawed and drained well (or use 10 ounces of fresh spinach)
- 1 (12-ounce) can garbanzo beans (chickpeas), drained and rinsed
- 1/2 tsp ground cumin
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp aji amarillo paste (optional, for a Peruvian twist)
- 1 tbsp fresh cilantro or parsley, chopped (for garnish)
- 1 tsp lemon juice (optional, for added brightness)
Prep and Cook Time
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Step-by-Step Recipe Instructions
Step 1: Sauté the Aromatics
- Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and diced onion.
- Sauté for about 5 minutes, stirring occasionally, until the onion turns translucent and fragrant. This base will infuse the dish with a rich, savory aroma.
Step 2: Add the Spinach and Chickpeas
- Add the thawed spinach to the skillet, stirring to incorporate it with the garlic and onion.
- Stir in the drained garbanzo beans, lightly mashing some of them with the back of a spoon to release their starches. This step adds a creamy texture to the mixture while still keeping some beans whole for bite.
Step 3: Season with Spices
- Sprinkle in the ground cumin and salt. Stir well to evenly distribute the seasonings.
- If using aji amarillo paste, add it at this stage, stirring thoroughly to allow the mild heat and flavor to blend with the spinach and beans. Adjust the amount based on your preference for spice.
Step 4: Cook Until Heated Through
- Continue cooking the mixture for about 5 minutes, stirring occasionally until the ingredients are thoroughly heated and well-combined. The garbanzo beans should be tender, and the spinach should have absorbed the spices.
Step 5: Finish and Garnish
- Turn off the heat and add a splash of lemon juice if desired, which will add a touch of brightness to the dish.
- Garnish with freshly chopped cilantro or parsley for a pop of color and added flavor.
Serving Suggestions
This dish is incredibly versatile and pairs well with a variety of accompaniments, making it an ideal part of a larger meal or a satisfying snack on its own.
1. With Grilled Pork or Steak
Espinacas con Garbanzos is a fantastic side for grilled pork chops or steak. The dish’s hearty flavors balance the savory richness of grilled meats, making for a complete and satisfying meal.
2. With Crusty Bread or Arepas
Serve it with crusty bread or arepas (corn cakes) for scooping and soaking up the dish’s flavors. Bread’s soft texture and subtle taste let the spinach and chickpeas shine.
3. Topped with a Poached Egg
For a unique twist, top each serving with a poached or fried egg. The runny yolk adds richness, transforming it into a more filling main course.
4. Alongside Fried Plantains or Yuca
For an authentic Peruvian touch, serve it with fried plantains or yuca. The sweetness of plantains or the mild flavor of yuca complements the earthy flavors of the garbanzo beans and spinach.
Nutritional Information (Per Serving)
- Calories: 169
- Fat: 5g
- Carbohydrates: 26g
- Protein: 7g
This nutrient-dense dish is both low in calories and packed with fiber, vitamins, and protein, making it an excellent choice for a light yet satisfying meal.
Tips for Perfect Peruvian-Style Espinacas con Garbanzos
- For Fresh Spinach: If using fresh spinach instead of frozen, wash and chop about 10 ounces. Sauté it with the garlic and onion until wilted.
- Adjust Spices to Taste: Feel free to experiment with other spices, such as smoked paprika or coriander, for additional depth.
- Mash Some of the Beans for Creaminess: Lightly mashing the chickpeas releases their starch, creating a naturally creamy texture that binds the spinach and beans together.
- Aji Amarillo Substitutes: If you can’t find aji amarillo paste, use a pinch of red pepper flakes or even a bit of diced jalapeño for some mild heat.
- Make it a One-Pot Meal: Add diced potatoes or even some cooked quinoa for a more filling, one-pot meal.
FAQs Peruvian Style Espinacas con Garbanzos
Can I Use Other Greens Instead of Spinach?
Yes! Other greens like kale, Swiss chard, or collard greens work well. Just be sure to cook them until tender, as they have a firmer texture than spinach.
What If I Don’t Have Aji Amarillo Paste?
Aji amarillo adds a unique, mildly spicy flavor, but it can be substituted with red pepper flakes, a pinch of cayenne, or diced jalapeño. Adjust according to your spice preference.
How Long Will Leftovers Keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the mixture on the stovetop over medium heat, adding a splash of water or olive oil if it seems dry.
Can I Make This Dish Ahead of Time?
Absolutely! The flavors only improve as it sits. Make it up to a day in advance and reheat it just before serving.
What Other Seasonings Can I Add?
Consider adding a pinch of smoked paprika or a dash of ground coriander for more depth. A little lemon zest also brightens up the flavors without overpowering them.
Is This Dish Freezer-Friendly?
Yes, you can freeze Espinacas con Garbanzos in an airtight container for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat on the stovetop until heated through.
Can I Serve This Cold?
Yes, this dish can be enjoyed cold as a salad or side in a tapas spread. If you plan to serve it cold, add a drizzle of olive oil and a squeeze of lemon juice to enhance the flavors.
What Is the Origin of This Dish?
Espinacas con Garbanzos originated in Spain with North African influences, specifically in Andalusia. Its popularity grew, especially as a traditional tapas dish in Seville, where it’s commonly enjoyed with bread and wine.
How Can I Adjust the Recipe for a Low-Carb Diet?
To lower the carbohydrate content, replace the chickpeas with extra vegetables like zucchini or bell peppers, which pair nicely with the spinach and seasonings.
What Are Some Good Wine Pairings?
This dish pairs wonderfully with a dry white wine like Sauvignon Blanc or Albariño, which complements the earthy chickpeas and spinach. For a non-alcoholic option, try sparkling water with a twist of lime.
Conclusion Peruvian Style Espinacas con Garbanzos
Peruvian-Style Espinacas con Garbanzos brings a vibrant fusion of flavors to your table. With ingredients like aji amarillo, cumin, and fresh garlic, this dish captures the heart of Peruvian cuisine while celebrating the classic appeal of Spanish tapas. Whether served as a side or enjoyed as a main with crusty bread, pork, or a poached egg, this dish offers a versatile, flavorful experience that’s easy to prepare and satisfying to eat.