Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Paste
Stew
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; blender; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Paste · About 5 min
- Fry bread and garlic in oil from 40 ml olive oil, 60 g bread, torn, 15 g garlic, 1 tsp cumin, 1 tsp smoked paprika, 20 ml sherry vinegar, 100 ml water until golden. Blend with its spices, vinegar and water.
Check: Look for this result: golden.
Stew · About 15 min
- Add 600 g cooked chickpeas, 400 g spinach, 200 ml water, ½ tsp salt and paste to a pan; simmer 15 minutes.
Finish · About 5 min
- Stir until spinach is tender and sauce coats chickpeas, about 5 minutes more.
Check: Look for this result: spinach is tender and sauce coats chickpeas, about 5 minutes more.
Tips
- Fried bread thickens the sauce without cream.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use cooked white beans instead of chickpeas.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Espinacas con Garbanzos one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Espinacas con Garbanzos?
Fried bread thickens the sauce without cream.
What can I substitute in Espinacas con Garbanzos?
Use cooked white beans instead of chickpeas.
Can I prepare Espinacas con Garbanzos ahead?
Prepare the measured ingredients for Espinacas con Garbanzos one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
