Espinacas con Garbanzos por Olla

Bienvenidos, mis amigos! Today I am bringing you a recipe from the archives, but updated with prettier pictures and less “hands-on” time! Espinacas con Garbanzos is one of my favorite and most versatile recipes, inspired by our honeymoon to Seattle and the San Juan Islands. Some of you may remember my first post about this dish, which is similar to a meal I had in Friday Harbor at a wonderful little waterfront restaurant called Cask and Schooner. You all know how much I love my beans and spices, and this is a stew-like recipe that can be served hot or cold. I like it chilled for the summer, with a few hearty crackers and some lettuce cups, and a dollop of greek yogurt on top.

Espinacas con Garbanzos por Olla
Espinacas con Garbanzos por Olla

This time I adapted the recipe a bit to be made in the crock pot (the name for this recipe literally translates to “spinach and chickpeas by the pot”), so that you can let it simmer away all afternoon while you do all of the other important things you have going on in your life. It also makes a lot of leftovers!

I also added a poached egg on top, since I didn’t include any turkey sausage this time and wanted a little more staying power. I love poached eggs on top of salads/stews. Such an easy way for an extra dose of protein!

Espinacas con Garbanzos por Olla
Recipe Type: Stew, Slow-Cooker
Cuisine: Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
I love that this vegetarian and protein-packed stew can be served hot or cold. So versatile, and makes lots of leftovers to enjoy all week long!
  • 2 tbsp extra virgin olive oil
  • 1 onion, sliced
  • 4 large carrots, sliced
  • 2 tbsp minced garlic (yes I realize this is a LOT of garlic!)
  • 1 tsp cumin
  • 1/2 tsp ground coriander
  • 1 tsp whole coriander seed (optional)
  • 1/2 tsp garlic powder
  • 1 tsp paprika
  • 1/4 tsp chili powder
  • 1/2 tsp red pepper flakes
  • 2 cans garbanzo beans, drained and rinsed
  • 1 can tomato sauce
  • 1 can diced tomatoes
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • pinch of salt and pepper
  • 1 package frozen spinach, thawed
  • lemon juice, for serving
  • parmesan cheese and greek yogurt, for serving
  1. Heat oil in a skillet on medium-high heat. Add onion, carrots and garlic and cook until onions are tender, 3-4 minutes. Add the spices (cumin through red pepper flakes) and stir continuously for 1 minute. Add a few drizzles of red wine vinegar to deglaze the pan.
  2. Transfer mixture to a crock pot and add garbanzos, tomato sauce, and tomatoes.
  3. Pour in the rest of the red wine vinegar, water, and salt and pepper. Set on low heat for 4-5 hours or until carrots are tender.
  4. About an hour before serving, add spinach.
  5. Serve with a few drops of lemon juice, cheese and a dollop of greek yogurt.
  6. I also like mine with some hearty crispbread crackers and lettuce cups!





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