Grão-de-Bico com Espinafres à Portuguesa (Braised Chickpeas & Spinach in Garlic Paprika Oil) – Authentic Portugal Recipe
Beloved Portuguese taverna vegetable skillet braising chickpeas and spinach in fragrant garlic-paprika olive oil.
- Country of Origin
- 🇵🇹 Portugal (Southern Europe, Europe)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Tender chickpeas, Fresh baby spinach leaves, Roasted red bell peppers, Sweet paprika, Cumin
Ingredients for Grão-de-Bico com Espinafres à Portuguesa (Braised Chickpeas & Spinach in Garlic Paprika Oil) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender chickpeas, prepped into bite-sized pieces
- 1.5 cups fresh baby spinach leaves, washed and trimmed
- 1 cup roasted red bell peppers
- 1 medium onion and 3 cloves garlic, finely minced with sweet paprika
- 1.5 tbsp traditional Portugal seasoning (cumin, 5 cloves sliced garlic, red wine vinegar splash, olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and sweet paprika for 2–3 minutes until softened and fragrant.
- Add tender chickpeas and fresh baby spinach leaves along with cumin, 5 cloves sliced garlic, red wine vinegar splash, olive oil, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with roasted red bell peppers and serve straight from the skillet.