When I'm cooking up a storm in my kitchen, there's one ingredient that always brings it all together: pimentón de la vera, Spain's signature smoky and fiery spice. For me, this humble staple is the heart of our Spanish cuisine, imbuing every dish with its unmistakable soul. Take, for instance, the classic spinach and chickpeas recipe, espinacas con garbanzos, which has been a staple on my restaurant menu in south-east London for months now.
As autumn arrives, I love to give this comforting dish a seasonal twist by adding roasted pumpkin to the mix. The natural sweetness of the pumpkin perfectly complements the earthy spinach and chickpeas, creating a harmonious balance that's both nourishing and satisfying. This time-honored recipe is a staple in many Spanish households, where pumpkins are often overlooked, but not here – we're giving them their well-deserved spotlight.
This dish is simplicity personified: it requires just 10 minutes of prep work before popping into the oven for 40 minutes, transforming the humble pumpkin cubes into golden, caramelized masterpieces. To get started, preheat your oven to 210C (190C fan)/410F/gas 6½ and toss those pumpkin cubes with olive oil, smoked pimentón, cumin seeds, salt, and pepper.
Once roasted, heat up another tablespoon of oil in a pan, then add minced garlic until aromatic. Add a handful of baby spinach leaves, allowing them to wilt before reducing moisture levels. Finally, combine the roasted pumpkin, chickpeas, and fresh spinach in the same pan, stirring gently to warm everything through.
The result is a dish that's both comforting and invigorating – perfect for a light lunch or as a side dish alongside your favorite roast meats. With pimentón de la vera leading the charge, this recipe delivers on its promise of hearty flavors, warming spices, and unbridled soulfulness that'll have you coming back for more.
As autumn arrives, I love to give this comforting dish a seasonal twist by adding roasted pumpkin to the mix. The natural sweetness of the pumpkin perfectly complements the earthy spinach and chickpeas, creating a harmonious balance that's both nourishing and satisfying. This time-honored recipe is a staple in many Spanish households, where pumpkins are often overlooked, but not here – we're giving them their well-deserved spotlight.
This dish is simplicity personified: it requires just 10 minutes of prep work before popping into the oven for 40 minutes, transforming the humble pumpkin cubes into golden, caramelized masterpieces. To get started, preheat your oven to 210C (190C fan)/410F/gas 6½ and toss those pumpkin cubes with olive oil, smoked pimentón, cumin seeds, salt, and pepper.
Once roasted, heat up another tablespoon of oil in a pan, then add minced garlic until aromatic. Add a handful of baby spinach leaves, allowing them to wilt before reducing moisture levels. Finally, combine the roasted pumpkin, chickpeas, and fresh spinach in the same pan, stirring gently to warm everything through.
The result is a dish that's both comforting and invigorating – perfect for a light lunch or as a side dish alongside your favorite roast meats. With pimentón de la vera leading the charge, this recipe delivers on its promise of hearty flavors, warming spices, and unbridled soulfulness that'll have you coming back for more.
I'm not saying my meals are boring, but if I had to choose a magic ingredient to make every dish come together, it'd be paprika 
. I mean, what's wrong with pimentón de la vera? Sounds like someone's been watching too many Spanish cooking shows 
. But seriously, who thought adding roasted pumpkin was a good idea? Just me? 
At least the prep work is quick, so I can be all fancy and cook while binge-watching Netflix 
.
. I mean, who needs complex sauces when you can just throw some roasted pumpkin into a pan with chickpeas and spinach? It's like they're saying, 'you know what? let's keep it simple and still make it amazing 
'. And that pimentón de la vera is the magic ingredient that brings everything together 
. I'm definitely giving this a try on my next cooking sesh 
. By the way, has anyone else tried roasting their pumpkin at 210C? 
i'm not usually a fan of autumnal food but the sweetness of the pumpkin balances out the earthiness of the spinach so perfect. also love how easy it is to make, 10 mins prep and 40 mins in the oven... minimal effort for max flavor 
I mean, what is it about this smoky pimentón de la vera that resonates with us so deeply? Is it the way it awakens our senses, transporting us to the sun-kissed fields of Spain where it's born? Or perhaps it's the way it binds us to our heritage, connecting us to the rich culinary traditions of the past. For me, it's more than just a spice – it's an emotional trigger that stirs up feelings of warmth and comfort, like coming home to something familiar and loved 
. And when we pair it with the humble pumpkin, the unlikeliest of heroes, we're reminded that sometimes the most profound beauty lies in simplicity and unexpected harmony.
. But, honestly, I'm still a bit confused why people don't just use regular pumpkin puree in their recipes. Like, it's way easier and saves time in the kitchen 
.
and it's 
, it adds this deep smoky flavor that takes the dish to the next level 
. easy peasy 10 min prep time 
, just toss everything in the oven and voilà! perfect for a cozy autumn day 
️, can't wait to make it again 
. the way you've paired it with roasted pumpkin is actually kinda genius 
... but wouldn't it be even better with some crispy chorizo on top? 
. just saying 
.
I've been thinking, what's your go-to comfort food when it gets chilly outside? Do you prefer something warm and hearty like this Spanish-inspired recipe, or do you have another favorite that never fails to hit the spot? 
and 10 minutes of prep work? that's like, super reasonable 
I mean, who doesn't love a good Spanish dish? But seriously, can we talk about how outdated this "espinacas con garbanzos" recipe is? Like, pumpkin in spinach and chickpeas? It's not even the most original combination... and don't even get me started on the prep work 
. I mean, 10 minutes of prep? That's just a tiny fraction of the time it takes to cook this dish properly 
. Can't we just stick to a simple recipe that doesn't require 5 different types of spices?! 
I'm obsessed with the idea of giving pumpkins their due in Spanish cuisine 
! It's like the ultimate game-changer in any dish, don't you think? I mean, just imagine how boring life would be without its smoky depth and subtle kick 
. But, I gotta fact-check if the recipe actually calls for pimentón de la vera to be smoked or if that's just a fancy way of saying "it's smoky and fiery" 
. Either way, it sounds like a winner! The addition of roasted pumpkin does sound interesting, might be worth trying at home 
.
️! The addition of roasted pumpkin is pure genius 
simple yet satisfying