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Andalusian-Style Chickpeas & Spinach with Honey Grilled Goat's Cheese
Espinacas con garbanzos is a dish you'll find in every tapas restaurant in Seville, the capital of Andalusia in southwestern Spain. It's a simple dish that stews nutty chickpeas with earthy spinach to make a hearty braise. Turn it into a light lunch or dinner by topping it with tangy goat's cheese, drizzled with honey and grilled till melted and golden.
Ingredients
- 1 onion
- 1 fennel bulb
- 1 garlic clove
- A handful of thyme
- 1 tbsp Spanish spice mix
- 1 tsp ground cumin
- 400g tin of chickpeas
- 100g soft goat's cheese
- 40g honey
- 200g baby leaf spinach
- 1 tbsp cider vinegar
Prep: 15 mins | Cook: 25 mins
Method
1. Peel and finely chop the onion. Pick any fronds off the fennel bulb and set them aside for later. Trim the root end from the fennel, then finely chop the bulb. Peel and grate or crush the garlic clove. Pick the leaves from the thyme sprigs.
2. Place a large pan on a medium-high heat and drizzle in 1 tbsp olive oil. Add the onion and fennel and season with a pinch of salt and pepper. Fry gently for 10 mins till soft. Stir every now and then, adding a splash of water if the pan looks a bit dry.
3. When the veg have cooked for 10 mins, add the garlic, Spanish seasoning and ground cumin. Stir for 1 min till the pan smells fragrant, then add half the thyme leaves. Pour in the tin of chickpeas, along with the liquid from their tin. Stir, then pop on a lid and simmer for 10 mins. Stir every now and again, adding a splash of water if the pan is looking dry.
4. While the chickpeas simmer, heat your grill to a high setting. Line a small, snug baking dish with foil, then pop in the goat’s cheese. Tuck the remaining thyme leaves underneath. Drizzle over the honey and dust over some salt and pepper. Slide the goat’s cheese under the grill. Cook for 5-8 mins till the goat’s cheese is golden and bubbling.
5. When the chickpeas have cooked for 10 mins, add the spinach to the pan and pop on the lid. Cook with the lid on for 2-3 mins to wilt the spinach, then stir it into the chickpeas. Stir in the cider vinegar. Taste and add more salt or pepper, if you think it needs it.
6. Ladle the chickpeas into a couple of bowls. Spoon the goat’s cheese over each bowl of chickpeas, drizzling over the honey from the dish. Serve straight away, garnished with the fennel fronds.
7. Love Your Leftovers
The chickpeas will keep for up to 3 days in the fridge in airtight tubs. Divide the chickpeas and grilled goat’s cheese between tubs, seal and store. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. The chickpeas can also be frozen for up to 3 months. Defrost overnight before reheating.
The chickpeas will keep for up to 3 days in the fridge in airtight tubs. Divide the chickpeas and grilled goat’s cheese between tubs, seal and store. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. The chickpeas can also be frozen for up to 3 months. Defrost overnight before reheating.
8. Dish Hack
Don’t have a small baking dish? Take a square of foil and place it on a baking tray. Pop the goat’s cheese in the middle of the foil. Lift and scrunch the edges to form a bowl. Then drizzle in the honey and thyme.
Don’t have a small baking dish? Take a square of foil and place it on a baking tray. Pop the goat’s cheese in the middle of the foil. Lift and scrunch the edges to form a bowl. Then drizzle in the honey and thyme.
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