Recipes
Garbanzo Rinconcillo
Serves 4
| Prep Time: 5 mins
| Cook Time: 15 mins
| Total Time: 20 mins
You may need: Chourico Spice
Discover The Recipe
Garbanzo Rinconcillo, also known as “Espinacas con Garbanzos” in Spanish, is a Sevillian dish that can be found at local tapas bars in Spain. Originating in Andalusia, this spinach and chickpea stew is one of the most sought-after culinary delicacies at El Rinconcillo, a charming and historic tapas bar in Seville. This comforting garbanzo bean soup is laced with fresh garlic and savory spices. In Portugal, there is a similar dish called Sopa de Grao.
Throughout the Iberian peninsula, garbanzo beans (chickpeas) are a staple in most kitchens. In our version, we season this dish with our Portuguese-style Chouriço Spice blend (pronounced Sho-Reet-Suh), bursting with intense smoky, garlic, earthy notes common in the popular Portuguese Chourico sausage. Portuguese use this sausage in myriad dishes to imbue tons of flavor. With our spice, you get the flavor without the meat.
Our recipe comes together quickly in under 30 minutes. Aromatics and spices are quickly sautéed in olive oil for maximum flavor, then combined with chickpeas and spinach to gently simmer for a short period. The result? A hearty, bold-flavored, mildly spicy stew that we paired with crusty bread and briny olives. But feel free to enjoy it as is. Add other legumes and vegetables like lima beans and carrots for variety.
No need to worry if you aren’t able to make it to Seville. Our recipe for Garbanzo Rinconcillo is a great way to bring the customary and delicious flavors of Spain to your kitchen.
Ingredients
2 Tbsp olive oil
1 onion, minced
5 cloves garlic
1 carrot, peeled and diced
1 Tbsp Piquant Post Chouriço Spice
1 Tbsp all purpose flour
1 tsp salt
Black pepper to taste
2 cups vegetable stock
1 (15 oz) can chickpeas, drained and rinsed
10 oz spinach (frozen but thawed)
To Serve:
Sliced crusty bread (optional)
Olives (optional)
Notes
We recommend using frozen spinach in this dish, but it would be equally delicious to use fresh spinach. Simply throw in several handfuls of chopped spinach or kale and cook until wilted.
Make sure to drain frozen spinach well before using.
Instructions
Heat the olive oil in a deep skillet or heavy-bottom pan on Med-High and add the minced onion. Sauté 2-3 minutes or until the onion is translucent.
Add the garlic, carrot, and Chourico Spice. Sauté until the carrots are just tender (about 3-4 minutes). Add the flour, salt and pepper. Stir and sauté for another 2 minutes until the flour is absorbed.
Add 1 cup of the vegetable stock, the chickpeas and the spinach. Bring to a simmer and cook for 10 minutes, adding the remaining 1 cup of stock after 5 mins. Stir occasionally until the liquid thickens.
When the mixture is hot and the liquid is thickened as desired, adjust the seasoning with more salt and pepper to taste. Serve with crusty bread and olives.
Alternatives & Substitutions
Try using other legumes for some nice variety! We think lava beans or lima beans would be delicious!
Looking for more Chouriço Spice recipes? Try our Batatas com Chouriço, our Cataplana, or our Portuguese Chouriço Rice. Our Chourico and Potato Bites and our Vegan Lentil Chourico Stew will be a huge hit!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
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Garbanzo Rinconcillo
Serves
4
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Piquant Post spice you'll need: Chourico Spice
Ingredients
2 Tbsp olive oil
1 onion, minced
5 cloves garlic
1 carrot, peeled and diced
1 Tbsp Piquant Post Chouriço Spice
1 Tbsp all purpose flour
1 tsp salt
Black pepper to taste
2 cups vegetable stock
1 (15 oz) can chickpeas, drained and rinsed
10 oz spinach (frozen but thawed)
To Serve:
Sliced crusty bread (optional)
Olives (optional)
Instructions
Heat the olive oil in a deep skillet or heavy-bottom pan on Med-High and add the minced onion. Sauté 2-3 minutes or until the onion is translucent.
Add the garlic, carrot, and Chourico Spice. Sauté until the carrots are just tender (about 3-4 minutes). Add the flour, salt and pepper. Stir and sauté for another 2 minutes until the flour is absorbed.
Add 1 cup of the vegetable stock, the chickpeas and the spinach. Bring to a simmer and cook for 10 minutes, adding the remaining 1 cup of stock after 5 mins. Stir occasionally until the liquid thickens.
When the mixture is hot and the liquid is thickened as desired, adjust the seasoning with more salt and pepper to taste. Serve with crusty bread and olives.
Notes
We recommend using frozen spinach in this dish, but it would be equally delicious to use fresh spinach. Simply throw in several handfuls of chopped spinach or kale and cook until wilted.
Make sure to drain frozen spinach well before using.
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