What ingredients do I need to make authentic Catalan chickpeas and spinach?

To prepare traditional Catalan chickpeas and spinach, you will need chickpeas (canned or cooked), fresh spinach, raisins for a subtle sweetness, pine nuts, olive oil, garlic, onion, smoked paprika, ground cumin, sea salt, and freshly cracked black pepper. These ingredients combine to create the dish’s distinctive balance of savory and slightly sweet flavors.

How can I make the chickpeas soft and flavorful like in Spanish recipes?

For tender and juicy chickpeas, boil dried chickpeas in water for 10-20 minutes before adding them to the spinach mixture. This softens them while allowing them to absorb the spices and flavors during cooking. Using canned chickpeas is convenient, but rinsing and simmering them with spices helps deepen their taste.

Can I include meat or other ingredients in Catalan chickpeas and spinach?

Yes, adding meat such as sausage or bacon is common. Sauté the meat first until browned, then remove it. Cook the onions and garlic in the rendered fat to add richness. Return the meat before serving. You can also add variations like tomatoes, a splash of white wine, or chili flakes for heat, and substitute pine nuts with toasted almonds or hazelnuts.

How do I prepare and cook the spinach for this dish?

Rinse the spinach well to remove dirt and keep it moist. Add the fresh spinach wet to the pan and cover it with a lid. This method steam-wilts the spinach quickly and evenly without overcooking. Stir gently until the spinach is tender and fully incorporated into the chickpea mixture.

What is the best way to serve Catalan chickpeas and spinach?

Serve this dish warm, garnished with toasted pine nuts for crunch and a drizzle of high-quality olive oil for richness. A sprinkle of smoked paprika on top enhances the smoky flavor. It pairs well as a tapa or light main course alongside crusty bread or rice.

Catalan Chickpeas Spinach Recipe With Traditional Spices 2024

Name: Catalan Chickpeas Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Catalan
Ingredients: 1 (5-ounce) bag of fresh baby spinach; 1 tablespoon of olive oil, plus extra for drizzling; 1 small white onion, peeled and thinly sliced; 6 cloves of garlic, peeled and minced; 1 teaspoon of smoked paprika, plus extra for serving; 1/2 teaspoon of ground cumin; 2 (15-ounce) cans of chickpeas, rinsed and drained; 1/2 cup of raisins (golden preferred but any color works); 1/3 cup of toasted pine nuts (toasted almonds or hazelnuts can be substituted); Sea salt and freshly-cracked black pepper to taste; 2 tablespoons extra virgin olive oil – Provides a silky mouthfeel and carries the aromatics; 1 medium onion, finely chopped (about 1 cup) – Adds sweetness and a savory base; 3 garlic cloves, minced – Gives aromatic depth; 1 teaspoon smoked paprika (pimentón) – Adds the signature smoky note; 1/2 teaspoon sweet paprika – Balances heat and adds color; 1/4 teaspoon crushed red pepper flakes, optional – For a gentle warmth; 1 can (14 oz/400 g) diced tomatoes or 2 cups fresh tomatoes, chopped – Builds the broth; 2 cans (14 oz/400 g each) chickpeas, drained and rinsed, or 3 cups cooked chickpeas – The main base; 6 cups fresh spinach, washed and roughly chopped (or 12 oz frozen spinach, thawed and drained) – For volume and vitamins; 1 cup vegetable broth or low-sodium chicken broth – Forms the cooking liquid; 1 tablespoon sherry or 1 teaspoon sherry vinegar or 1 tablespoon dry white wine, optional – Adds acidity; 1 fresh lemon juice, to finish (optional) – Brightens flavors

Ingredients

Scale

1 (5-ounce) bag of fresh baby spinach

1 tablespoon of olive oil, plus extra for drizzling

1 small white onion, peeled and thinly sliced

6 cloves of garlic, peeled and minced

1 teaspoon of smoked paprika, plus extra for serving

1/2 teaspoon of ground cumin

2 (15-ounce) cans of chickpeas, rinsed and drained

1/2 cup of raisins (golden preferred but any color works)

1/3 cup of toasted pine nuts (toasted almonds or hazelnuts can be substituted)

Sea salt and freshly-cracked black pepper to taste

2 tablespoons extra virgin olive oil – Provides a silky mouthfeel and carries the aromatics

1 medium onion, finely chopped (about 1 cup) – Adds sweetness and a savory base

3 garlic cloves, minced – Gives aromatic depth

1 teaspoon smoked paprika (pimentón) – Adds the signature smoky note

1/2 teaspoon sweet paprika – Balances heat and adds color

1/4 teaspoon crushed red pepper flakes, optional – For a gentle warmth

1 can (14 oz/400 g) diced tomatoes or 2 cups fresh tomatoes, chopped – Builds the broth

2 cans (14 oz/400 g each) chickpeas, drained and rinsed, or 3 cups cooked chickpeas – The main base

6 cups fresh spinach, washed and roughly chopped (or 12 oz frozen spinach, thawed and drained) – For volume and vitamins

1 cup vegetable broth or low-sodium chicken broth – Forms the cooking liquid

1 tablespoon sherry or 1 teaspoon sherry vinegar or 1 tablespoon dry white wine, optional – Adds acidity

1 fresh lemon juice, to finish (optional) – Brightens flavors

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Instructions

1-How to Prepare the Perfect Catalan Chickpeas Spinach: Getting started with this recipe is all about setting yourself up for success. Begin by organizing your ingredients, as this makes the process smooth and enjoyable. Drain and rinse the chickpeas, chop your onion and garlic, and prepare the spinach so everything is ready to go.

2-Next, heat the oil in a skillet and sauté the onions until they turn golden, which builds a flavorful base. Add the garlic and let it cook briefly to release its aroma, setting the stage for the spices. This step ensures the dish has that authentic Mediterranean vibe you love.

3-First Steps: Mise en Place: Drain and rinse two cans of chickpeas or measure 3 cups of cooked chickpeas. Roughly chop one medium onion, mince three cloves of garlic, and wash and chop 6 cups of fresh spinach. If using fresh tomatoes, dice enough to make about 2 cups. Having ingredients organized makes the process smooth and fast.

4-Sauté Aromatics: Heat 2 tablespoons of extra virgin olive oil in a wide skillet or medium pot over medium heat. When the oil shimmers, add the chopped onion and a pinch of salt. Cook for 5 to 7 minutes until translucent and slightly golden. Add the minced garlic and cook another 30 to 60 seconds until fragrant.

5-Add Spices and Tomatoes: Stir in 1 teaspoon smoked paprika, 1/2 teaspoon sweet paprika, and red pepper flakes if using, and toast for 20 seconds. Add 1 can diced tomatoes or 2 cups fresh tomatoes and cook 3 to 5 minutes until they begin to break down. If using sherry or white wine, add it now and let it reduce by half.

6-Combine Chickpeas and Broth: Add the drained chickpeas to the pot and pour in 1 cup of vegetable or chicken broth. Stir to combine, scraping any browned bits. Bring to a gentle simmer, then reduce heat and simmer for 10 to 12 minutes so flavors meld.

7-Fold in Spinach: Add the chopped spinach in batches, stirring until wilted. Cook for 2 to 4 minutes until tender. Taste and adjust seasoning with salt, pepper, and lemon juice.

8-Adapt for Diets and Finish Up: For vegan versions, use vegetable broth and skip cheese. Add proteins like chicken if desired. Let the stew rest for a few minutes, then serve with garnishes. For variety, try pairing it with a simple vegan side to enhance your meal.

Last Step:

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Notes

🧅 Thinly slicing the onion helps it cook evenly and develop a sweet, mellow flavor.
🌰 Toast pine nuts lightly to enhance their nuttiness before adding.
🍇 Use golden raisins for a subtle sweetness, but regular raisins are a fine substitute.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Sautéing and simmering
Cuisine: Catalan
Diet: Vegetarian, Vegan

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 12g
Sodium: 350mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg