Garbanzos con Espinacas — Spanish Chickpeas and Spinach with Smoked Paprika

Other Fast With Oil Published June 11, 2026

This Andalusian classic — garbanzos con espinacas — is what Seville eats during Lent, and it is proof that fasting food can be deeply savory. Chickpeas and spinach are bound by a thick, brick-red sauce built from fried bread, garlic, cumin, and smoked paprika blitzed into a paste, then loosened with the chickpea broth into something that clings to every bean. It is earthy, smoky, faintly sweet from the paprika, and sharp with a hit of sherry vinegar at the end.

Do not be fooled by the humility of the ingredients. A bowl of this with bread is a full, fueling meal, rich in plant protein and iron, the kind of thing that carries you through an afternoon of work without a second thought toward meat.

On oil days, fry the bread and garlic in olive oil as written. For strict no-oil days, toast the bread dry in the pan and bloom the spices in a little chickpea broth instead — the picada paste still thickens the dish beautifully. There is no fish version needed here.

FASTING LEVEL: Fast With Oil (adaptable for strict days — see notes)
SERVINGS: 4
TIME: 30 minutes

INGREDIENTS

- 3 cups (500g) cooked chickpeas (two 400g cans, drained), broth/liquid reserved
- 250g fresh spinach (or 1 cup frozen, thawed)
- 3 tablespoons olive oil (omit/reduce for strict days)
- 1 thick slice of country bread, crusts removed
- 4 cloves garlic, sliced
- 1 tablespoon tomato paste
- 1 1/2 teaspoons sweet smoked paprika (pimentón)
- 1 teaspoon ground cumin
- Pinch of cayenne or hot smoked paprika (optional)
- 1 cup (240ml) chickpea broth or water
- 1 1/2 tablespoons sherry vinegar (or red wine vinegar)
- Salt to taste
- Crusty bread, to serve

METHOD

1. Heat 2 tablespoons of the oil in a wide pan over medium heat. Fry the slice of bread until golden and crisp on both sides, then transfer to a blender or mortar. (For strict days: toast the bread dry in the pan instead.)

2. In the same pan, fry the sliced garlic for about 30 seconds until fragrant and just golden — don't let it burn. Add it to the bread.

3. To the bread and garlic, add the cumin, smoked paprika, cayenne if using, a pinch of salt, and a splash of the chickpea broth. Blend (or pound) into a smooth, thick paste, adding broth as needed.

4. Return the pan to medium heat with the last tablespoon of oil (or a splash of broth for strict days). Stir in the tomato paste and cook for 1 minute until it darkens. Add the spinach and a pinch of salt, and cook, turning, until just wilted — about 2 minutes for fresh.

5. Add the chickpeas and the paprika-bread paste, then pour in the cup of chickpea broth. Stir to coat everything in the thick red sauce. Simmer for 8-10 minutes until the sauce has thickened and the flavors have married.

6. Stir in the sherry vinegar. Taste and adjust salt and vinegar. Serve warm with crusty bread.

NOTES

- For strict no-oil days, toast the bread dry, bloom the spices in broth, and skip the finishing oil. The picada paste still does all the thickening.
- Smoked paprika is non-negotiable — it is the soul of the dish. Sweet (dulce) is standard; add a touch of hot (picante) for warmth.
- Use the starchy liquid from the can or cooking pot rather than plain water if you can; it makes the sauce silkier.
- For more protein and heft, stir in a handful of cooked white beans or serve over rice.