Garbanzos con espinacas y tomate is a bright, hearty Spanish dish that turns a humble can of chickpeas into something genuinely special. Sweet onion, rich canned tomato and a warm pinch of curry come together with fresh spinach for a stew that tastes far more complex than its 25-minute cooking time suggests.

Because it relies on pre-cooked canned chickpeas, this dish comes together in under half an hour, making it a reliable weeknight option. It works equally well as a vegetarian main course with crusty bread or as a colorful side alongside grilled fish or roasted meat.
The spinach wilts down in just a few minutes, keeping its fresh green flavor, while the tomato and curry build a rich, slightly spiced sauce that clings to every chickpea. It is a different and very appealing way to enjoy a good plate of legumes with vegetables.

Ingredients for Garbanzos with Spinach and Tomato
This makes 4 servings.
- 100 g onion
- 1 tablespoon olive oil
- 1 tablespoon curry powder (optional)
- 200 g canned chopped tomato
- 400 g cooked chickpeas (drained weight)
- 100 ml water or vegetable broth
- 100 g fresh spinach leaves

How to Make Garbanzos with Spinach and Tomato Step by Step
1. Sauté the Onion, Curry and Tomato
Finely chop the 100 g of onion and sauté it in a skillet with 1 tablespoon of olive oil over medium-low heat for a few minutes until softened. Add 1 tablespoon of curry powder if using, along with 200 g of canned chopped tomato and its juice. Stir and cook the mixture for 5 more minutes.

2. Add the Chickpeas and Liquid
Add 400 g of cooked chickpeas, drained of their canning liquid, and 100 ml of water or vegetable broth. Stir everything together, bring to a boil, then lower the heat and cook covered for 10 minutes.

3. Stir in the Spinach
Wash and roughly chop the 100 g of fresh spinach leaves, then add them to the skillet with the chickpeas.

4. Cook Everything Together
Cook the mixture uncovered for 3 more minutes, stirring occasionally so all the ingredients come together.

5. Serve
Your chickpeas with spinach and tomato are ready. Serve this delicious legume dish fresh from the pan.

Tips for the Best Garbanzos with Spinach and Tomato
Use Canned or Home-Cooked Chickpeas
Canned pre-cooked chickpeas keep this dish fast and convenient. You can also use dried chickpeas and cook them in advance at home for an even richer texture.
Fresh or Frozen Spinach Both Work
Fresh spinach cooks in just a few minutes, which is what this version uses. If you prefer frozen spinach, add it to the vegetable sauté once it is ready and before adding the chickpeas.
Play with the Spices and Serving Style
The curry is optional but adds a lovely touch, and cumin, sweet paprika or saffron all work beautifully too. For a more complete main course, add a hard-boiled egg; kept as it is, the dish is fully vegan.
| Prep time | 5 minutes |
|---|---|
| Cook time | 20 minutes |
| Total time | 25 minutes |
| Servings | 4 |
| Course | Main course |
| Cuisine | Spanish |
| Calories | 165 calories per serving |
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