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1 can of garbanzo beans (chickpeas)
10 oz fresh spinach, washed
2 thick slices day-old bread, crust removed &
cut into cubes
15 blanched unsalted Marcona almonds
¼ c tomato sauce
3 garlic cloves, chopped

3 tbsp ET Cornicabra EVOO
2 ET Sherry vinegar
1 tsp ground cumin
ground cayenne pepper, to taste
salt & black pepper, to taste
smoked Spanish paprika

espinacas con garbanzos

Coat a large saucepan with 2 tbsp ET Cornicabra EVOO and heat to medium high. Before oil gets too hot, add the spinach (in batches if necessary). Sauté until just wilted and remove to strain in a colander. Re-coat the pan with 1 tbsp ET Cornicabra EVOO and add in the bread cubes and Marcona almonds. Fry until the bread and almonds are browned and crispy on each side.

Add the chopped garlic, cumin, cayenne, and black pepper and sauté for a couple of minutes, until the garlic is fragrant and turning brown. Transfer the ingredients to a blender or food processer and add the ET Sherry vinegar. Blend the ingredients together until you have a thick paste (don’t over blend and make it gooey).

Return the paste to the saucepan and add garbanzo beans and tomato sauce. Stir gently until the garbanzo beans are fully coated by the sauce. Add a bit of water to thin the sauce. Add the spinach and stir gently until it is evenly incorporated and hot. Season to taste with salt and pepper.

Once plated, drizzle a swirl of ET Cornicabra EVOO on top of each dish, then sprinkle a small amount of smoked Spanish paprika on top and enjoy!

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