Best 3 Andalusian Spinach Recipes

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In the vibrant culinary landscape of Spain, Andalusian spinach, known as "Espinacas a la Andaluza," stands out as a delectable and nutritious dish that embodies the region's rich gastronomic heritage. Originating from the sun-kissed plains of Andalusia, this traditional recipe has been passed down through generations, captivating taste buds with its harmonious blend of flavors and textures. Our collection of authentic Andalusian spinach recipes offers a delightful journey into this classic dish, showcasing variations that cater to diverse preferences and skill levels. From the simplicity of "Espinacas con Garbanzos" to the tantalizing flavors of "Espinacas con Almendras," each recipe captures the essence of Andalusian cuisine, ensuring a culinary experience that is both authentic and captivating.

Check out the recipes below so you can choose the best recipe for yourself!

ANDALUSIAN CHICKPEA AND SPINACH SOUP



Andalusian Chickpea and Spinach Soup image

A simple peasant soup that is often served with toasted or fried bread doused with vinegar, pine nuts, hard-boiled egg and parsley added at the end, this is a filling and comforting soup that is still suitable for a late spring/early summer meal.

Provided by Martha Rose Shulman

Categories     soups and stews, main course

Time 3h

Yield 6 servings

Number Of Ingredients 12

1 cup chickpeas, washed, picked over and soaked for 4 hours or overnight in 1 quart water
2 tablespoons extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 14-ounce can chopped tomatoes with juice, or 1 pound tomatoes, peeled, seeded and chopped
2 teaspoons sweet paprika
1 pound potatoes, peeled and diced
1/4 cup dry white wine
Salt to taste
Pinch of saffron
1 pound spinach , stemmed, washed thoroughly in 2 changes of water, and coarsely chopped
Freshly ground pepper

Steps:

  • Drain the chickpeas and combine with 1 quart fresh water in a large saucepan. Bring to a boil, reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until tender, 30 minutes to an hour.
  • Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, paprika and a generous pinch of salt and cook, stirring often, until the tomatoes cook down to a fragrant sauce, 10 to 15 minutes.
  • Add the chickpeas with their liquid, the potatoes, wine, more salt to taste, pepper, and 2 cups water. Bring to a boil, reduce the heat to low and cook until the potatoes are tender, about 30 minutes.
  • Stir in the remaining garlic, the saffron and the spinach and simmer another 5 minutes. Add freshly ground pepper, taste and adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 7 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 665 milligrams, Sugar 7 grams

ANDALUSIAN CHICKPEA AND SPINACH SOUP



Andalusian Chickpea and Spinach Soup image

This is a Spanish soup recipe (from the Andalusian region of Spain). The original recipe featured dry chickpeas that are soaked for 15 to 18 hours, and then they're boiled for 2 1/2 to 3 hours to soften enough to be ready to add to the soup recipe. This version utilizes pre-cooked (canned) chickpeas that are already softened,...

Provided by Vickie Parks

Categories     Bean Soups

Time 1h5m

Number Of Ingredients 13

2 Tbsp olive oil
1 medium spanish onion, peeled and chopped
3 clove garlic, minced
14 oz canned diced tomatoes in juice,
3 tsp sweet paprika
salt, to taste
16 oz can chickpeas (garbanzo beans), undrained
1 lb potatoes, peeled and diced
1/4 c dry white wine
black pepper, to taste
2 c water
1 pinch saffron
1 lb fresh spinach leaves, stemmed and coarsely chopped

Steps:

  • 1. Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, paprika and a generous pinch of salt and cook, stirring often, until the tomatoes cook down to a fragrant sauce, 10 to 15 minutes.
  • 2. Add the chickpeas with their liquid, the potatoes, wine, more salt to taste, pepper, and 2 cups water. Bring to a boil, reduce the heat to low and cook until the potatoes are tender, about 30 minutes.
  • 3. Stir in the remaining garlic, the saffron and the spinach and simmer another 5 minutes. Add freshly ground pepper, taste and adjust seasoning, and serve.

ANDALUSIAN SPINACH



Andalusian Spinach image

A terrific side dish to serve with ham or roast chicken. This comes from chefs Rick Tramonto and Gale Gand but I found it in the Chicago Tribune some years ago. It's quite spicy so if you do not care for garlic, cumin or paprika please keep looking for a recipe that would suit you better than this one does :)

Provided by Hey Jude

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs fresh spinach
1/3 cup olive oil
4 cloves garlic, peeled
4 slices bread, crusts removed and cut into 4 triangles each
1 teaspoon paprika
1/8 teaspoon ground cumin
1 1/2 cups canned chick-peas, drained (garbanzo beans)
vinegar, preferably sherry vinegar
salt
fresh ground black pepper

Steps:

  • Wash spinach; remove large stems; do not dry; transfer to a Dutch oven; cover and cook over medium heat, stirring several times, until spinach has wilted, about 5 minutes, drain.
  • Heat oil in a medium-sized skillet over medium heat; add garlic, cook until soft, stirring often, about 10 minutes.
  • Remove garlic from oil and set aside.
  • Add bread to oil; cook until browned on both sides, about 3 minutes; drain on paper towels.
  • Combine garlic and half of the toast triangles in a food processor fitted with a metal blade; puree.
  • Return bread mixture to pan, stir in paprika and cumin; add spinach and chickpeas; cook over medium heat, stirring often, until heated through, about 5 minutes; season with a few drops of vinegar and salt and pepper to taste.
  • Add additional water if mixture becomes too dry.
  • Place mixture in a warmed serving dish and garnish with remaining toast triangles.

Tips:

  • Spinach and chickpeas are the base ingredients for Andalusian spinach. For the best flavor, use fresh spinach and cooked chickpeas.
  • You can use fresh or dried garlic for this recipe. If using fresh garlic, mince it finely. If using dried garlic, add it to the pan along with the olive oil.
  • Cumin is a key ingredient in this recipe. It adds a warm, earthy flavor to the dish. If you don't have cumin, you can substitute another spice, such as coriander or paprika.
  • Serve Andalusian spinach with crusty bread or rice. It's also a great side dish for grilled meats or fish.

Conclusion:

Andalusian spinach is a delicious and healthy dish that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give Andalusian spinach a try. You won't be disappointed!

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