Sibel’s Vegan Avikas Con Espinaka Recipe

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Sibel's Vegan Avikas Con Spinaka

This Community Recipe is Sibel’s Vegan Avikas Con Espinaka, which means bean with spinach in tomato sauce in Ladino language. Ladino is Judaeo-Spanish or Judeo-Spanish, a Romance language derived from Old Spanish. A one-pot no-waste meal, you can vary this recipe according to what you have on hand. This simple vegan dish is full of plant protein, iron and fiber. It has subtle seasoning, which allows the ingredients to speak for themselves.

Community Recipes is a recurring feature where we share your vegan recipes on the Jewish Food Hero blog. When you want to share a recipe in this series, pitch us your idea here. This series is all about sharing healthy plant-based and vegan recipes. We are creating a positive community around food and sharing.

All about Sibel Pinto

Born and raised in a Sephardic family in Istanbul, Turkey, Sibel Pinto now lives in Paris. She holds a post graduate diploma in Taste, Gastronomy and Table Arts from Le Cordon Bleu and the University of Reims Champagne-Ardenne, France. 

As well as being a chef-instructor, Sibel is a specialist in Turkish and Sephardi cuisines. She is the founder of Action Kashkarikas Wasteless Kitchen Mission. Find out more about this project via the Kashkarikas Instagram page. Sibel is also a WorldChefs certified ‘Sustainability Education Trainer’, anti-food waste coach and consultant. On top of all this, she is the author of a book about Sephardic Turkish food history. Sibel shares her recipes on her Instagram page and in her online cooking classes.

Sibel is married, loves to walk, travel, write and read. And of course, she loves to cook, share, and teach. As well as being passionate about traditional family and regional recipes, Sibel is also a committed anti-food waste activist. Sibel is concerned about ecology, limited world resources and how we can react to this urgent problem.

A committed passion for Turkish Sephardic cuisine 

Sibel’s favorite cookbook of all time is called “Turkish Sephardic Cookbook”. It was published in Turkey many years ago. It features a compilation of recipes from elderly women of the community. 

Sibel Pinto is also the author of the Gourmand Cookbooks Award winning book, Evolution of Sephardic Cuisine in Turkey:

If you want to learn more about Turkish-Jewish food you can use look here –> Mediterranean Food – My Jewish Learning

How was Sibel’s Vegan Avikas Con Espinaka Recipe created?

This delicious Sephardic recipe was a dish which Sibel’s grandma Elisa used to cook. Sibel learnt it from her when cooking together in her grandma’s kitchen. Like all the best recipes, it is vegan, easy, and economical. Most of all, it’s a waste-less kitchen recipe as you can also use leftovers. People love it as it’s so delicious.

Adaptations for Sibel’s Vegan Avikas Con Espinaka Recipe

Sibel is a passionate anti-food waste activist, and has given us the perfect recipe here. There are endless ways to adapt this recipe, all depending on what you have on hand, and what needs using up. As long as you maintain the basics – beans, greens and tomato – you can adapt this dish however you like:

  • Instead of dried and soaked beans, use canned
  • Use your choice of beans – white beans, butterbeans, kidney, pinto, even chickpeas
  • Finely slice any vegetables that need to be used up and add them for the final 15 minutes of cooking 
  • Instead of spinach, use any green leafy vegetable that you have on hand. Shredded kale, chard and even pak choi would work
  • Add more spice – paprika, cumin, and/or chili would provide welcome heat for a cold day
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Sibel's Vegan Avikas Con Spinaka

Sibel’s Vegan Avikas Con Espinaka Recipe

  • Author: Sibel Pinto
  • Prep Time: 20 minutes (plus overnight soaking for the beans)
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4


200g dried beans (soaked overnight)

450g spinach, cooked

2 cloves of garlic

2 tablespoons olive oil

2 fresh tomatoes (or 1 tablespoon tomato paste when out of season)


Black pepper


  1. Drain and rinse the soaked beans. Place in a large soup pot, cover with water and cook until tender, but not mushy. Alternatively, use canned beans. 

  2. Meanwhile, in a separate pan, saute the cooked spinach in a little olive oil for 5-6 minutes.

  3. Add the minced garlic to the spinach and cook for a few more minutes. 

  4. Add the cooked beans, tomatoes or tomato paste, season with salt and pepper and mix gently to combine everything.

  5. Cover with water and leave to cook for 20 minutes.

  6. Serve with a whole grain, crusty fresh bread, or just as it is in a steaming bowl.

Keywords: beans, vegan, anti-food waste, Sephardic, Turkish, plant-based

More Community Recipes

Sometimes we all need a little inspiration to mix up our regular recipe rotation. Our Community Recipes feature is for just that – to share our favorites and hear from a variety of people in our community.  Since you’ve read Sibel’s, do you feel inspired to share your own recipe? Don’t forget to get in touch to share your vegan recipe too!

Check out these other recipes from our community:



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